Beef Medallions, Gnocchi And Truffled Eggs

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Gnocchi,  in a slightly different shape as the Italian version, are very popular in Germany, especially in the south – namely, in  Baden-Württemberg and Bayern.
Our “Gnocchi” consist of the same basic ingredients, potatoes, flour and egg, but they are slightly different in shape -more elongated than the Italian version.
We prepare them savory or sweet. We use rye or wheat flour, add eggs or not, add potatoes or not, fry them or simmer them, saute them after simmering or not, and do basically whatever we want to do with them 🙂 (Unlike our Italian friends, who are pretty set on how to do their own gnocchi).
As for the name given to our versions, we are pretty flexible as well: Schupfnudel, Fingernudel, Baunzen, Dradewixpfeiferl, Erdepfebaunkerl, Schopperla, Bauchstecherla, and even “Bubenspitzle“, which literally translates into “little boys’ willies” – look at the pic and you’ll understand 🙂
Btw- If you wonder about the rather unrefined addition of a couple of slices of tomatoes- the texture and fresh taste of the tomatoes compliment the gnocchi, eggs and beef perfectly.
The entire recipe below serves 2 big eaters, or 4 with a smaller appetite…..
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Bon Appétit !   Life is Good !
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Click here for more  Gnocchi  on  ChefsOpinion
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P.S.
Jamaican Dumplings – Sinkers (round) or Spinners (bubenspitzle shape)  are another, even more distant version -made mostly of flour and water; they are fried (Jonny Cakes),  simmered, or first simmered and then fried. Add cornmeal, baking powder and sugar, then fry them and you have Festival.
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Click here for  Jamaican Dumplings  on  ChefsOpinion
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Gnocchi Recipe:
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Ingredients:

1 lb Russet potatoes,   cooked, peeled, mashed
A/P flour,   sifted – as needed
Eggs,  whole, whisked
Kosher salt, to taste
Cayenne pepper, to taste
1 0z Butter
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Method :
Add egg, seasoning and flour to potatoes, mix lightly until smooth.
Shape into gnocchi.
Make light indentations with a fork.
Cook a sample in simmering salted water. If too soft, add flour. If too dense, add egg.
Cook gnocchi in simmering water until gnocchi float. Remove with slotted spoon into strainer. Saute in melted butter.
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Beef Medaillons, Gnocchi And Truffled Eggs

Beef Medallions, Gnocchi And Truffled Eggs

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Beef Medaillons, Gnocchi And Truffled Eggs

Beef Medallions, Gnocchi And Truffled Eggs

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Beef Medaillons, Gnocchi And Truffled Eggs

Beef Medallions, Gnocchi And Truffled Eggs

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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4 comments

  1. Greetings from your Texas friends Hans, I trust all is well with you and Bella, I’m sure you are enjoying the good life in the Kitchen, creating those wonder mouth watering delicacies. I’m sure Bella had a good feast, on one of those perfectly sauteed tenderloins, not to worry about the Garlic Bella, something this delicious, as I have already experienced, makes this dish extra special. All the best in the Kitchen Hans, where your creative talents with many years of hard earned experience, will continue to provide all of us, with the very best in Culinary delights!

    John & Elli Vicente

    Liked by 1 person

    1. Hi John,
      Alway’s great to hear from you and Elli.
      I trust all’s well with you both.
      As for Bella and I, we are soldiering-on. As long as there is good food to enjoy, life is not half-bad 🙂 And yes- she eats what I eat – garlic, hot sauce, fruit, veggies, you name it. (She gets 2/3 dog food, 1/3 she shares of my food.
      Cheers to you and Elli !
      Live is Good !
      Hans.

      Like

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