Who can resist the charm of vegetarian cuisine? Potato and cheese dumplings on a bed of leeks. All served with cranberry sauce. try also this skyr cake with blueberries recipe too.
Ingredients
Main course For 4 people
400 g of floury potatoes
300 g of leeks
1 eggs
100 g pepper raclette cheese
100 g of cranberries in a jar
1 dl of water
2 teaspoons of corn starch
salt
pepper
120 g of flour
40 g of butter
1 dl of vegetable broth
Freind's kitchen recipes, Burratina on corn cream.
How to proceed
Preparation: approx. 45 minutes
Cut the potatoes into 2 cm cubes and boil them in a little water for approx. 20 minutes. In the meantime, halve the leeks lengthwise and cut them into strips approx. 3 mm. Beat the egg. Cut the cheese into cubes.
Drain the potatoes and let them rest for 5 minutes. Bring the cranberries to a boil with the water. Mix the starch with a little water and add it to the blueberries. Simmer the sauce until it binds. Season with salt and pepper and set the sauce aside.
Add the cheese, egg and flour to the potatoes. Season with salt and pepper and mix everything. Bring the water to a boil. Wet your hands and make 4 gnocchi per person of approx. 25 g each with the potato mixture. Boil the gnocchi for approx. 2 minutes in boiling water. As soon as they rise to the surface, take them out with a slotted spoon and set them aside.
Heat half of the butter in a pan and let the leek dry briefly. Add the vegetable broth and simmer for 2 minutes. Heat the remaining butter in another pan and briefly brown the potato and cheese gnocchi. Reheat the sauce. Serve the gnocchi on the leeks and garnish with the sauce. You may be interested to read spicy tuna couscous recipe/ italian apple cake.
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