Spelt gnocchi with bryndza
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ingredients
300 g spelt flour plain (I also tried wholemeal plain) 1 pk egg 150 g g grated raw potatoes salt bryndza sour cream toasted bacon
step
1.
Peel the cleaned raw potatoes and grate finely. It is ideal to grate part of the potatoes as fine as mash and the other part as fine as cheese. Progressively add flour to form a thin batter of sticky consistency. Next, add the egg and a teaspoon of salt. The dough must be smooth, it must hold together as if together. It should be easy to separate from the bowl and must not be thin or very thick.
2.
Place water (not salt) in a large saucepan and bring to the boil. When the water is boiling in the pot, in smaller batches, rub the dough into the water through a gnocchi strainer. Stir now and then so they don’t stick to the bottom of the pot. When the gnocchi float to the surface, boil them for a while and remove them through a sieve. Ideally, add a little lard afterwards.
3.
Mix the fries with sour cream, who wants to prepare more bacon and serve.
