{"id":25699,"date":"2022-04-27T13:45:45","date_gmt":"2022-04-27T11:45:45","guid":{"rendered":"https:\/\/www.emmentaler.ch\/rezept\/kartoffel-kaesegnocchi-an-baerlauchsauce"},"modified":"2024-04-09T14:03:19","modified_gmt":"2024-04-09T12:03:19","slug":"kartoffel-kaesegnocchi-an-baerlauchsauce","status":"publish","type":"recipes","link":"https:\/\/www.emmentaler.ch\/de\/rezept\/kartoffel-kaesegnocchi-an-baerlauchsauce","title":{"rendered":"Kartoffel-K\u00e4segnocchi an B\u00e4rlauchsauce"},"author":2,"featured_media":25725,"menu_order":0,"template":"","meta":{"inline_featured_image":false},"tags":[708],"recipe_categories":[86],"et_countries":[],"recipe_main_ingredient":[123],"recipe_difficulty":[126],"recipe_preparation_time":[227],"recipe_diet_type":[134,133,132],"recipe_saison":[138],"acf":{"recipe_preparation_time":227,"recipe_categories":86,"recipe_time_txt":"60 Minuten, plus ca. 30 Minuten zum Kartoffeln kochen","recipe_type":5236,"recipe_difficulty":126,"recipe_diet_type":[134,133,132],"recipe_main_ingredient":[123],"recipe_saison":[138],"recipe_count_portions":4,"recipe_ingedients":[{"recipe_ingedients_amount":"187.5","recipe_ingedients_unit":"g","recipe_ingedients_product":"mehlige Kartoffeln"},{"recipe_ingedients_amount":"50","recipe_ingedients_unit":"g","recipe_ingedients_product":"rezenter Emmentaler AOP"},{"recipe_ingedients_amount":"37.5","recipe_ingedients_unit":"g","recipe_ingedients_product":"Kn\u00f6pflimehl"},{"recipe_ingedients_amount":".5","recipe_ingedients_unit":"St\u00fcck","recipe_ingedients_product":"Eigelb"},{"recipe_ingedients_amount":"6.25","recipe_ingedients_unit":"g","recipe_ingedients_product":"Pinienkerne"},{"recipe_ingedients_amount":"12.5","recipe_ingedients_unit":"g","recipe_ingedients_product":"B\u00e4rlauch"},{"recipe_ingedients_amount":"12.5","recipe_ingedients_unit":"ml","recipe_ingedients_product":"Raps\u00f6l, nicht kalt gepresst"},{"recipe_ingedients_amount":"12.5","recipe_ingedients_unit":"ml","recipe_ingedients_product":"Gem\u00fcsebouillon"},{"recipe_ingedients_amount":"","recipe_ingedients_unit":"Bedarf","recipe_ingedients_product":"Salz, Pfeffer, Muskatnuss"}],"temporare_zutaten":"780 g mehlige Kartoffeln\r\n200 g rezenter Emmentaler AOP\r\nca. 150 g Kn\u00f6pflimehl\r\n2 Eigelb\r\nSalz, Pfeffer, Muskatnuss\r\n25 g Pinienkerne\r\n50 g B\u00e4rlauch\r\n0,5 dl Raps\u00f6l, nicht kalt gepresst\r\n0,5 dl Gem\u00fcsebouillon","recipe_preparation":"Kartoffeln weichkochen, sch\u00e4len und durchs Passevite treiben. Etwas abk\u00fchlen lassen. Emmentaler AOP fein reiben. 150 g K\u00e4se, Mehl, Eigelb und Gew\u00fcrze mit den Kartoffeln mischen. Bei Bedarf so viel Mehl zuf\u00fcgen, bis der Teig nicht mehr an den H\u00e4nden klebt.\r\n\r\nKartoffelteig auf wenig Mehl zu daumendicken Rollen formen. St\u00fccke von 2 cm L\u00e4nge schneiden, diese zu Kugeln formen und \u00fcber einen Gabelr\u00fccken rollen. Gnocchi portionenweise in siedendem Salzwasser ziehen lassen, bis sie an die Oberfl\u00e4che steigen. Mit einer Schaumkelle herausheben und warm stellen.\r\n\r\nW\u00e4hrend die Kartoffeln kochen, die Pinienkerne in einer Pfanne ohne Fett hellbraun r\u00f6sten. Abk\u00fchlen lassen. Die H\u00e4lfte der Pinienkerne mit restlichem K\u00e4se, B\u00e4rlauch, \u00d6l und Bouillon p\u00fcrieren, mit Salz und Pfeffer abschmecken.\r\n\r\nSauce mit den Gnocchi mischen. 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