Sheepskin gnocchi
Cottage cheese is obtained from whey in the production of cheese. It is on sale from January to the end of June. It has a high nutritional value and is especially valued among the population on the Adriatic coast. Production takes place according to the recipe of the old ones on hand, which requires a lot of attention and knowledge of the secrets of old cheesemakers, so few have the opportunity to try this top delicacy. In my area, in addition to Grobnik and Pag cheese, Grobnik and Pag sheep's curd is especially appreciated.
Preparation steps
- For the gnocchi, strain or mash the homemade sheep curd with a fork, add room temperature butter, egg, wheat semolina and salt.
- Knead or knead the dough and shape the gnocchi with wet hands. Put them to boil in salted boiling water until they float, then continue to cook on low heat for 8-10 minutes. Remove the cooked gnocchi with a slotted spoon onto a plate.
- For the topping, briefly toast the bread crumbs in butter or margarine with the addition of oil, then pour over or roll the cooked gnocchi.
Serving
Serve the gnocchi warm as a dessert with topping or as a side dish with mushroom stew.
