Potato dumplings with cabbage
Instructions
Wash the potatoes and boil in their skins.
Wash the leaves of cabbage and cook for about 10 minutes in boiling salted water.
Drain, chop and strizzatele.
When the potatoes are soft, drain, remove the peel and pass through the hot potato masher leaving her to fall into a bowl.
Add the cabbage, flour, cheese, egg yolks, a big pinch of salt and the lemon zest, mix, knead and split the mixture into sticks that ritaglierete in pieces of 2-3 cm and pass on a fork for rigarli sheets then on a floured tray.
Cut into cubes, Saute Bacon in butter, then add half the Sage and the rest of the butter without Browning it.
Cook the gnocchi in boiling water with a slotted spoon, drain and season as you are ready with the seasoning mixture.
Serve apart from plenty of grated Parmesan.
Ingredients and dosing for 4 persons
- 1000 g of powdery potato
- 200 g of white flour
- A heart of cabbage
- 2 egg yolks
- 30 g of grated parmesan cheese
- 1 pinch of grated lemon rind
- 50 g of butter
- 50 g of lean bacon
- Salt
- Some leaves of sage