You make gnocchi, šúľance and pirohy from one potato dough: gnocchi with bryndza sauce and bacon

Tip: tap a step to mark it as done.

1. Cover the unpeeled potatoes with cold water and boil until tender. Let cool, then peel and pass through a potato ricer.

2. Add the egg and semi-coarse wheat flour and begin mixing, first with a wooden spoon, then by hand once the ingredients come together. For dough without an egg, such as dough for lokše potato flatbreads, use less flour—about 180–200 g for this amount of potatoes.

3. Work quickly with the potato dough: it keeps needing more flour, which would make the gnocchi tough.

4. Divide the dough into smaller pieces, roll them by hand into thin ropes, and cut into gnocchi.

5. Add the gnocchi to hot salted water. Once they float to the surface, cook for 1 more minute. Remove them, but do not rinse.

6. Bring the cream to a boil in a skillet and reduce by about half. Melt the bryndza into the cream, then add the cooked gnocchi.

7. Add the browned bacon and sprinkle with chives.

Tip: Do not rinse the cooked gnocchi with water, or the sauce will not cling to them.

This recipe was translated from the Slovak original: Z jedného zemiakového cesta urobíte gnocchi, šúľance aj pirohy: gnocchi v bryndzovej omáčke so slaninou