Potatoes and onions
Gnocchi
- 8 POTATOES, peeled and cooked 15 minutes
- 3 ONIONS, cleaned and sliced
- 2 TBSP FLOUR
- 1 CUP BEER
- 50 GRAM BUTTER
- SALT
- FRESH MILLED PEPPER
- 250 GRAM COTTAGE CHEESE or RICOTTA
- 2 EGGS
- 60 GRAM BUTTER, soft
- 100 GRAM FLOUR
- 100 GRAM PARMESAN CHEESE, grated
- MARINARA SAUCE
Slice the potatoes. Fry the onions three minutes in the hot butter, add the potatoes and fry 5 minutes more. Take the potatoes and onions out and put them on a plate. Stir the flour into the hot butter and simmer for 2 minutes. Stir in the beer and bring to the boil. Pour this sauce over the potatoes.
Mix the cottage cheese, eggs, butter, 60 gram flour, 50 gram parmesan cheese and salt and fresh milled pepper to taste and knead well together. Put this in the fridge for a few hours, preferably overnight. Form about 50 balls with your fingers and roll them through the remaining flour. Bring a large pan of water to the boil and poach the gnocchi until they are floating (4-5 minutes). Serve with marinara sauce and sprinkle the rest of the cheese on top.
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