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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
2 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 Medallions, Gnocchi And Truffled Eggs
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Beef Medallions, Gnocchi And Truffled Eggs
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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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- clean a beef tenderloin from fat and silver skin
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- cut 4 ea 5 oz medallions
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- season with kosher salt and fresh-cracked black pepper
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- saute madallions in Very hot garlic oil to your preferred temperature (I love mine rare/med rare, depending on the thickness of the beef
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- remove from pan, reserve
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- whisk 4 whole eggs with kosher salt and cayenne pepper to taste, add 4 ea stalks finely sliced scallions and truffle oil to taste (a few drops are enough for me)
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- cook gnocchi in salted water until floating; drain, saute in 3 oz butter
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- add eggs, saute until eggs are set
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- almost………..
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- place two thick slices of tomato on the serving plate, salt generously; add the scrambled gnocchi, sprinkle with grated Parmegiano Reggiano
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- Beef Medaillons, Gnocchi And Truffled Eggs
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- Beef Medaillons, Gnocchi And Truffled Eggs
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- Beef Medaillons, Gnocchi And Truffled Eggs
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