in Germany

Bergisch Gnocchi

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Ingredients for 4 servings:

  • 1 kg potatoes
  • 250 g flour
  • 2 eggs
  • Salt
  • nutmeg
  • 400 g mushrooms, brown
  • 80 g bacon, streaky (preferably fresh bacon)
  • 250 ml cream
  • 1 bunch arugula, alternatively leaf spinach
  • some butter
  • salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

with mushrooms and fresh bacon

Boil the potatoes until soft, then press them through a potato ricer while still hot. Add the two eggs, mix, and knead in enough flour until the dough no longer sticks to your fingers. Season with salt and nutmeg. Scoop out dumplings with a spoon and simmer in a large pot of boiling salted water over low heat for about 4 minutes, then drain. For the sauce, toss the chopped bacon in a little butter, add the sliced ​​mushrooms, and top up with the cream. Reduce the sauce until thickened, season with salt and pepper, and briefly stir in the arugula. Tip: This also works with ready-made gnocchi.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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