Nokerle (gnocchi)
Nokerle, also known as Hungarian gnocchi, are soft, fluffy gnocchi made from a simple dough that are great as a side dish to sauces, perkelt or goulash. They are a popular part of Central European cuisine due to their quick preparation.
Ingredients · Servings 1 dose
- 250 g semi-coarse flour
- 2 eggs
- 1/2 teaspoon salt
- 100 ml of water
Method · 19 min
- Put flour, salt, egg, and enough cold water into a bowl to make a semi-solid dough. Let it rest for a while.
- Cook the gnocchi in boiling salted water through a grater with large tears, like for gnocchi. When they float to the surface, drain.
- Serve as a side dish to meats with sauce or use on nockerle with egg.
