Bryndzové gnocchi
Last Updated on
ingredients
Halušky
1 kg potatoes 200 g semi-coarse flour 1 tbsp salt
We still need
250 g bryndza 2 tbsp whipping cream 400 g Orava bacon fresh chives
progress
We all love gnocchi. In our country, we alternate between bryndza, cheese and cabbage. Today we indulged in a good portion of traditional bryndza ones.
1. Peel and finely grate the potatoes. Add the flour, which we add carefully according to the potatoes we have. If they are more watery, we need a little more flour. If they are dry, add a little water. 2.
Add a tablespoon of salt and mix the whole mixture well.
3. In a large pot, put water to boil and add salt. 4.
When the water comes to a boil, use a gnocchi strainer to press the prepared dough into it. Cook the gnocchi for about 10 minutes until they float to the surface.
5.
Drain the cooked gnocchi and leave to drain. Transfer to a bowl.
6.
In a smaller bowl, mix the bryndza with the cream. Some people add relish, we like ours softer, so I add whipping cream. Stir everything into the gnocchi.
7.
Cut the bacon into small cubes and fry sharply. Serve the gnocchi, sprinkle with bacon and fresh chives. Enjoy!
