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ZANUT Merlot

INGREDIENTS (serves 4)

  • 400g Jerusalem artichoke
  • 250 – 300g flour
  • 6 mushrooms
  • 8 slices of bacon
  • 100g ricotta
  • 2 egg yolks
  • 2 cups of cream
  • nutmeg
  • rosemary
  • salt
  • pepper


1 / Peel the Jerusalem artichoke, cut into small pieces and simmer in water for about 20 minutes. In a blender, mix the cooked artichoke, egg yolk, ricotta, salt and a little nutmeg. Then add the flour gradually and process the mixture into a smooth dough. The dough is perfect when it no longer sticks to your fingers.

2 / Cut off a piece of the dough and form into a roll of about 1cm in diameter on a floured surface; cut the roll into 1cm long pieces. If you like, you can press the gnocchi on a fork to get the typical grooves. Clean the mushrooms with a kitchen towel and quarter them.

3 / Heat a pan with oil and fry the gnocchi together with the mushrooms and the rosemary until golden brown, then add the cream and bring to a boil. Fry the bacon in a separate pan, place it atop the gnocchi and serve.

Recipe from BAUCHGOLD:


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