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Gruppo „Locanda Sudtirolese“
c/o HGV-Service Cooperativa
Via Macello, 59   -39100 Bolzano (I)-www.gasthaus.itPhone +39 0471 317 700-Fax +39 0471 317 701
Recipe from Hotel Restaurant Rösslwirt in Barbiano

Kopie von Kopie von Wild herbs-buckweath-potatoe gnocchi with ricotta, dried tomatoes and melted “Schüttlbrot” butter

Preparation time: ca. 40 minutes

For the Gnocchi
350 g potatoes – cooked and mashed
2 Egg yolk
16 g liquid butter
80 g flour (35 g durum wheat semolina , 30 g flour, 15 g buckwheat flour )
40 g buckwheat grain, dried, roasted
2 tablespoons Wild herb pesto
Salt, pepper from a mill, nutmeg

For the „Schüttelbrot“ butter
60 g Butter, melted
15 g Schüttelbrot - breadcrumbs

Other ingredients
Olive oil
60 g Speck, cut into thin slices
60 g ricotta
20 g dried tomatoes
Stir together the potatoes with the egg yolk and butter with a cooking spoon.
Add the flour mix, the roasted buckwheat grain and the wild herb pesto.
Work all this quickly to a smooth potato dough.
Then form 1,5 cm thick roll of dough and cut it into equal long pieces.
Roll off the gnocchi by means of a fork.
Cook them for 1-2 minutes in salted water.
Heat some olive oil in a pen and sauté the dried tomatoes, add the speck and gnocchi and toss for 1-2 minutes.
Arrange the gnocchi on a plate, let the butter run into the gnocchi and arrange the ricotta dumpling on top of it.
Recipe from Hotel Restaurant Rösslwirt in Barbiano
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Gruppo „Locanda Sudtirolese“
c/o HGV-Service Cooperativa
Via Macello, 59-39100-Bolzano (I) - www.gasthaus.itPhone +39 0471 317 700 - Fax +39 0471 317 701VAT no. 00576540215
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