Cooking Instructions
Gnocchi with spinach and sage butter
Shortly blanch the spinach, squeeze it out and strain it. Mash the potatoes, which were boiled in their jackets, beat in the spinach, egg-substitute, fl our, nutmeg, salt and pepper, until smooth. Roll the dough into thumb rolls and cut Gnocchi of it. Prick the Gnocchi with a fork in order to form nice pattern. Bring water to the boil and add the Gnocchi, let them draw until they rise to the surface. When they are ready, rinse them with cold water. Bring the sage into melted butter until it turns brown, cover the gnocchi with it and sprinkle with Parmesan cheese. Tip: Instead of the spinach you can just serve it with Parmesan cheese.
“Rote Grütze” (Red fruit jelly)
Sort the berries, wash and drain them. Add 50 g water to the sugar, dissolve it and cook it until it is a light caramel. Add the cherry juice and cook it for a short time, add the berries cook it again. Bind it with the starch after you dissolved it with 1 tablespoon water. Decorate the cooled jelly with the whipped cream and a mint leaf. Tip: You can take different berries for the jelly, if you like it.
