Gnocchi with hokkaido “sour”
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ingredients
2 pcs potato 1 tbsp salt 200 g plain (spelt) flour 200 g semi-coarse spelt flour pcs water
Smear
1/2 pk hokkaido 300 g sauerkraut 3 pk white onion 1 tbsp ground red pepper pk mushrooms pk thyme 100 g butter pk salt, a little nutmeg
step
The food in this recipe can be enjoyed all year round, but tastes best in winter. For its warm colours, it is reminiscent of a sunny autumn, and for its taste, the necessary vitamins that we all need in the winter moments. We like this at home. We spend the mushrooms we got for Christmas from our parents on just such delicacies. However, I prepare cabbage hokkaido for my children separately, because one of them can’t eat mushrooms yet and the other one, the older one, doesn’t like them very much. However, they can be mixed in afterwards. I traditionally make halušky already in vitamix, I prepare a cast dough from potato, spelt flour and salt with water. When we’re done, we add spinach, bear garlic, turmeric, or something that will add a pop of colour and add a colourful palette to the plate. If seasoned properly, just add a knob of butter or coconut fat and you don’t even need anything else. But we had a piece of hokkaido, some sauerkraut and mushrooms. So, here we go .
1.
Toss washed potatoes with skin on (cut into smaller pieces), water into the blender and blend, add flour and salt and blend into a smooth batter. Pour into a bowl, if it is too thin, add flour so that there are no lumps.
2.
We use the dough for gnocchi if we have a gnocchi sieve. If we take the trouble to “spoon” the gnocchi from the pan directly into the water, the dough could be thickened with finely grated potato to make it stick to the pan. Anyway, don’t skimp on the water for the gnocchi. I always boil water for them in a tall pot. The gnocchi will cook in the boiling water until they float to the surface. I immediately scoop them out with a wooden strainer and mix them in a bowl with butter.
3.
Cut the onion into crescents. In a hot frying pan and a little oil, fry them until they are soft and thick, golden, not burnt. Add the red pepper, salt, thyme, and finely grated hokkaido and cabbage. Simmer until tender. Add a little nutmeg and remove from heat.
4.
If mushrooms are not a problem for some of your family members, put them in the pan before the cabbage with hokkaido and add 1 tbsp of butter. They will be more tender. You can stir them into the cabbage.
5.
Add the gnocchi to the finished “cabbage” and serve Bon appetit.
6.
Version for our children 🙂