I love gnocchi! but sometimes making them at the last second for midweek dinner becomes a bit of a challenge…
So, here’s how I solved the problem: with excellent 100% homemade spätzle!
And there’s more: today I’m offering you a truly delicious variant that replaces classic spinach with fantastic herbs!
Follow the recipe step by step and prepare with me some very creamy Tyrolean herb gnocchi with Grana Padano DOP fondue!
SERVES 4 PEOPLE
READY IN 20′
7 oz herbs / chard
water to taste
coarse salt to taste
1/3 glass water
salt and nutmeg to taste
9 oz all-purpose flour
1 tablespoon butter*
1 tablespoon flour
1-2 glasses milk *
3-4 tablespoons Grana Padano DOP Lattebusche cheese
Water and coarse salt to taste
* choose lactose-free products and this recipe will also be excellent for those who are lactose intolerant
STEP 1: BOIL HERBS
Wash herbs and boil them in salted water for about ten minutes.
Once cooked, drain them very carefully and transfer them to a plate to cool.
STEP 2: MAKE THE BATTER
Put into the mixer: boiled herbs, eggs, water, salt and nutmeg and blend for 30 seconds.
Add flour and carry on blending for 1 minute. Place the mixture in a bowl and let it rest for 15 minutes.
STEP 3: MAKE GRANA PADANO FONDUE
Melt butter in a non-stick pan, add flour and gently cook for a couple of minutes.
Add milk, salt, and continue cooking (low heat) for about ten minutes. You should get a smooth and velvety cream, if it thickens too much you can simply add more milk and mix with a whisk.
Finally add Grana cheese.
STEP 4: COOK “SPATZLE”
Boil water and add salt. Now, using the specific tool, place spoonfuls of mixture into the white box and move it back and forth to make spätzle fall into the water.
Spätzle will be ready 1 minute after they coming out.
STEP 5: SEASON
Place drained spätzle to the pan with cheese fondue and mix carefully.
Serve them on the plate together with some dried tomato fillets lightly fried in oil and a handful of Grana.
#getBready & enjoy your meal