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Nachgekocht: harissa gnocchi with butter and poppy Schuhbecks spice book

For a friend I should bring Schuhbecks cookbook "My kitchen spices" . One of the recipes appealed to me right away to try at: harissa gnocchi with butter and poppy seeds. I think the combination of spicy gnocchi with spicy nutty poppy butter very interesting. Because my Moroccan Harissaflocken in Spain and I took in Germany, I Harissapaste and chili flakes. Unfortunately, the gnocchi with harissa butter and poppy seeds on the photo a long time so good as they taste.

When it comes to spices, Alfons Beck is in his element. In every cooking show he likes lecturing his knowledge to bring to the man, respectively to the simmer colleagues.

Schuhbecks mEweder book is a really good spice book, nor a cookbook. Of the two, there are much better. Even Beck of shoe. My Bavarian cuisine is as much better, even as far as the level of the recipes.

There are about 70 spices listed, the descriptions are good, but not so extraordinary as the one they could not find a good spice encyclopedia. Likewise, the selection of spices not particularly described spectacular. The recipes, however, killed a
often with tons of ingredients that reduce the desire to cook.
disturbs me personally, that vanilla, apparently Schuhbecks favorite seasoning, turns up in almost every dish and that is to be found in some recipes, a true taste cacophony of ten or more different spices. Spices that do not fit each other often. The main thing exotic.

harissa gnocchi with butter and poppy seeds to Schuhbeck
750 g ricotta 140 g Parmesan

3 eggs 3-4 tbsp
Harissaflocken
2 tablespoons melted butter, brown salt

270 g dual-purpose flour For
the poppy seed butter: 100 g brown butter

1Knoblauchzehe
20 g poppy seeds salt and freshly ground pepper


ricotta, grated Parmesan cheese, eggs, harissa, butter and salt, mix well. Finally, the flour mix well.

the work surface with some flour. Shape the rolls Gnocchiteig to 2 cm in diameter. Then cut with a knife, 1-2 cm long pieces. Press with a fork vosichitg grooves in the gnocchi.

Salzwassser to a boil. Cook the gnocchi in boiling salted water. If they rise to the surface for 2 minutes can be drawn. lift drain with a slotted spoon and drain.

together for the poppy butter, the butter melt with the unpeeled garlic clove. Poppy seeds and add to pan. Season with salt and pepper. Knoblauhzehe remove.

the drained gnocchi briefly heat in the poppy butter. sprinkled with freshly ground Parmesan and serve.