Beer batter with potato gnocchi recipe

Ingredients

4 servings 800 g pork shoulder 700 g boneless pork bacon 6 cloves of garlic 5 – 400 g onion salt crushed caraway seeds paprika – sweet or with paprika 0,50 l beer – black 10 degrees; Legs 1,200 g boiled potatoes peeled 1 tsp salt 2 pcs. 1 Dice the meat, season with salt, paprika (approx. 1 tbsp), cumin (1 tsp) and mix with the chopped onion and chopped garlic. Pour in the beer, cover and bake in a preheated oven at 190 degrees for about 45 minutes. 2 Gnocchi: add a little salted water to a large pot and bring it to the boil, into which you will immediately throw the chopped gnocchi. 3 Finely grate the boiled peeled potatoes, add salt, two eggs, about 250 g of coarse flour and knead. Then, if necessary, add flour to make a smooth, homogeneous dough, which you roll out on a floured or straw-dusted table into long rolls and cut into pieces of approximately the same size. The amount of flour depends on the type and quality of the potatoes and flour. If the potatoes are not floury enough, I recommend adding about 1-1,5 tablespoons of salt to the dough. Place the sliced gnocchi in boiling water, stir gently from the bottom and bring to the boil. When the gnocchi have risen to the surface, boil them briefly (1-2 minutes is sufficient, it is best to take one out and taste it), drain and serve. 5 If desired, potato dumplings instead of gnocchi can be made with the same ingredients.