16. Februar 2006

green nockerl with mozzarella

75 g potatos, peeled and diced
50 g spinach leaves
1 egg yolk
1 tbsp olive oil
30 g grated mozzarella
20 g flour
salt, pepper

01 cook potatos and mash 'em up
02 blanch spinach leaves
03 sprinkle flour on the work space
04 place mashed potatos on work space and make a dent in the middle
05 add egg yolk, oil, spinach, mozzarella and flour
06 season the firm dough to taste
07 make tiny dumplings and throw into hot water untill they surface
08 place on a plate and garnish with some more mozzarella, spinach leaves, or salad
this recipe was supposed to be for gnocchi but somehow my sleight of hand seems to be a little sloppy. what was supposed to be firm and tiny turned out to be rather fluffy and nockerlstyle. in order to adjust the title and erase the gnocchi-part i tried to look up the propper english word for the southern german and austrian delicacy - and guess what: the generally understandable word for nockerl IS gnocchi.

how funny.
you live and lern.

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MM hat gesagt…

That sounds delicious. I'll try it one day. Thanks for sharing your recipe!

Kris hat gesagt…

Great blog! Love the photos. I am linking to you and mentioning you today.

Easily Pleased hat gesagt…

these look like delicious little dumplings, no matter what you call them! I wonder if they would be good made with 1/2 spinach 1/2 basil. hmmmmmm. keep up the great blogging!

cucina testa rossa hat gesagt…

these look divine!