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| Joined: | Sat Mar 24th, 2007 |
| Location: | Bonn, Germany |
| Posts: | 508 |
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The "Nockerln" are a hybrid of Gnocchi and dumplings, I found the recipe in my favorite Household magazine and wanted to try it out. Preparation took about 60 minutes from first pic to first bite. It's a nice and fast dish, but not exactly suited for Summer IMHO. It would be best after a long autumn walk or so.
Ingredients are:
two handful of basil leaves,
100 ml milk,
8 slices of toast or other white bread,
100 g Polenta,
100 g grated Parmesan,
1 egg and 2 yolks,
Salt, pepper,
250 g Mozzarella,
3 garlic cloves,
3 tablespoons butter,
8 slices of bacon
blend the basil leaves with the milk:
remove the rind from the toast, cube it and put it in a mixing bowl with the cheese, polenta, egg and yolks. Add the basil milk and mix until you get a smooth dough:
Let it rest for 30 minutes. In the meantime, chop the garlic and sautee them at low temperature with the butter:
when the dough had its rest, make 10 to 12 dumplings with the help of two spoons:
Finish Line:
Boil them in salted water until they rise to the top, then place them in a casserole pan, drizzle them with the garlic butter, top off with mozzarella slices and bacon, pop in the oven at around 220 degrees celsius for 15-20 minutes (done when it looks good):
DONE!
Enjoy.
German readers can find the official recipe here:
http://www.lust-auf-genuss.de/index.php?hp=38&nid=3&rid=1225