Butter Potato Gnocchi

Name: Butter Potato Gnocchi
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack of (750 g) finished dumpling dough Thuringian style (refrigerated shelf); 100 g Polenta; 1 (200 g ) Mug of sour cream; 7-10 Tbsp salt, pepper, nutmeg; 4 TABLESPOONS Butter; 3 Stem(s) flat leaf parsley

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 pack of (750 g) finished dumpling dough Thuringian style (refrigerated shelf)
100 g Polenta
1 (200 g ) Mug of sour cream
7-10 Tbsp salt, pepper, nutmeg
4 TABLESPOONS Butter
3 Stem(s) flat leaf parsley

Directions

1
Knead the dumpling dough with polenta and sour cream with the dough hooks of the mixer. Season with salt, pepper and nutmeg. Form dough into dumplings.
2
Heat the butter in a large frying pan bit by bit. Fry the dumplings in it in portions all around until golden brown and crispy and take them out.
3
In the meantime, wash the parsley, shake dry and pluck the leaves. After the dumplings, briefly add the parsley to the hot frying fat, then spread over the dumplings. Serve.