Gnocchi with Sheep Cheese Sautéed Sour Cabbage and Bacon
By chef Martin Zabojnik
A quick version of bryndzove halusky. If you do not feel like making the dough and cooking halusky, make this similar version with potato gnocchi with us.
- 14 min
- total
- Easy
- level
6 min prep · 8 min cook
What you will need
-
Potato Gnocchi 250 g -
Bryndza 50 g -
Savoy cabbage 125 g
-
Speck 50 g -
Onion 0.5 pcs -
Buttermilk 50 ml
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients and bring water to a boil for the gnocchi
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Slice the onion. Slice the onion into thin strips
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Slice the kale. Slice the kale into strips
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Dice the bacon. Dice the bacon into small cubes
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Fry the bacon. Fry the bacon in a pan over medium heat for about 4-5 minutes, until golden and crispy
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Add the onion. Add the onion and saute over medium heat for about 2-3 minutes, until softened
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Add the kale. Add the kale and saute over medium heat for another 2-3 minutes, then set the mixture aside
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Cook the gnocchi. Add the gnocchi to the boiling water and cook for about 2 minutes, until they float to the surface, then drain them
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Mix the bryndza with buttermilk. Mix the bryndza with the buttermilk until smooth
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Toss the gnocchi with the bryndza. In a bowl, toss the cooked gnocchi with the bryndza and buttermilk
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Serve. Serve with the fried bacon and kale
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