Potato Poppy Seed Scones II

Potato gnocchi fried until golden brown, served topped with grated cheese, ground poppy seeds and icing sugar.

Ingredients:

1000 g of potatoes 250 g coarse flour 150 g of ground poppy 100 g poppy sugar 4 tbsp grated taro frying fat salt

Procedure:

1. Cook the peeled potatoes in boiling water until tender, skim off some of the water, leaving about enough in the pot to keep the potatoes 2/
3 submerged
2. Then dust the potatoes with coarse flour, season with salt, and mash thoroughly to form a stiffer dough
3. Use two spoons to shape the prepared dough into larger gnocchi, which are fried in hot lard until golden brown
4. Place the finished jerky on a paper napkin to drain excess fat and serve sprinkled with grated cottage cheese, icing sugar and ground poppy seeds.