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Schüttelbrot gnocchi with radicchio and blue cheese

Gnocchi the South Tyrolean way. Combine a delicious gnocchi dish with the traditional taste of Schüttelbrot. A traditional gnocchi dish, but different. Enjoy!

  • Preparation time: 40 min
  • Servings: 4

Immagine dall’Associazione Turistica Tisens-Prissian / René Gamper

Ingredients

  • 400g floury potato
  • 100g blue cheese (Gorgonzola)
  • 100ml vegetable stock
  • 1 egg yolk
  • 1 tbsp butter
  • 30g wheat flour
  • salt
  • 80g Schüttelbrot crumbs (finely grated Schüttelbrot)
  • 1 radicchio, cut into strips

For garnish

  • Blue cheese cut into cubes
  • Schüttelbrot broken into small pieces

Recommendation

As a drink to accompany this dish we recommend a “Dunkles Lager” beer or a “Vernatsch” wine.

Preparation

  • first boil the potatoes
  • then press the hot potatoes through a potato ricer
  • mix the mashed potatoes with the egg yolk and butter and mix well
  • add the flour, salt and the Schüttelbrot crumbs
  • mix everything together and knead it into a fine and smooth dough
  • form small potato dumplings from the dough
  • boil the potato dumplings in salted water and strain them afterwards
  • sauté the radicchio with butter in a pan and pour in the vegetable stock
  • add the cheese to the pan and let it melt
  • toss then the potato gnocchi in the sauce
  • Disporre gli gnocchi di patate sul piatto e guarnire con cubetti di formaggio
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