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🍽️ Crispy Gnocchi with Melted Alpine Cheese

544 kcal · 30 min · 4 servings

Ingredients

• 800 g mealy potatoes
• salt
• 250 g flour
• 1 egg yolk (M)
• flour (for shaping)
• 1 radicchio (preferably Treviso)
• 2 tbsp olive oil
• 1 clove garlic
• pepper from the mill
• 100 g alpine cheese

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Boil the potatoes in salted water for 20 to 25 minutes until tender.
3. 3. Drain the potatoes and peel them while they are still hot.
4. 4. Press the peeled potatoes through a potato ricer immediately.
5. 5. Let the potato mixture cool down briefly.
6. 6. Knead the cooled potato mash with flour and the egg yolk into a smooth dough.
7. 7. Shape the dough into finger-thick rolls.
8. 8. Cut the rolls into small, equal-sized pieces.
9. 9. Remove the hard stems from the radicchio.
10. 10. Wash the radicchio and pat it dry.
11. 11. Chop the radicchio roughly into pieces.
12. 12. Heat the olive oil in a pan.
13. 13. Sauté the radicchio briefly in the hot oil.
14. 14. Peel the garlic.
15. 15. Press the garlic through a press directly into the pan.
16. 16. Season the mixture with salt and pepper.
17. 17. Fill a large pot with water and add plenty of salt.
18. 18. Heat the salted water until it boils.
19. 19. Cook the gnocchi in the boiling water for 2 to 3 minutes.
20. 20. Remove the gnocchi from the water as soon as they float to the surface.
21. 21. Cut the alpine cheese into small cubes.
22. 22. Drain the gnocchi and let them drain well.
23. 23. Distribute the gnocchi and radicchio onto the plates.
24. 24. Place the alpine cheese cubes on top of the hot gnocchi.
25. 25. Let the cheese melt from the heat of the gnocchi.
26. 26. Serve the dish immediately.

Nutrition per serving

• kcal: 544
• Protein: 19 g · Fett/Fat: 15 g · Carbs: 80 g