Gnocchi mit Bergkäse

Ingredients

• 800 g starchy potatoes
• Salt
• 250 g flour
• 1 medium egg yolk
• flour (for shaping)
• 1 radicchio (preferably Treviso)
• 2 tbsp olive oil
• 1 Garlic clove
• pepper from grinder
• 100 g mountain cheese

Instructions

1. 1.

   Wash the potatoes and cook them in salted water for 20-25 minutes. Drain, peel while hot, and press through a potato masher.

2. 2.

   Let the potato mash cool slightly, then knead with flour and egg yolk into a smooth dough. Roll the dough into finger‑thick ropes and cut into small pieces.

3. 3.

   Clean, rinse, pat dry, and roughly chop the radicchio. Heat olive oil in a pan and sauté the radicchio briefly. Add pressed garlic, salt, and pepper to taste.

4. 4.

   Bring plenty of salted water to a boil in a large pot. Cook the gnocchi for 2-3 minutes until they rise to the surface.

5. 5.

   Dice the mountain cheese. Drain the gnocchi and let them dry. Arrange the gnocchi and radicchio on plates, sprinkle the warm cheese over the hot gnocchi so it melts, then serve.