Bryndz dumplings with cracklings are a dish loved by all generations in Slovakia. Some claim that they are best with a good dose of crackers, while others insist on a lighter version with cheese and butter. What would you like?
Bryndz gnocchi with cracklings are – a simple but absolutely perfect dish that combines satiety, aroma and tradition. This recipe comes from the mountains, where it was cooked with what was at hand, which was potatoes, flour, bryndza and crackers. Result? A combination of flavors that warms the soul and body.
Watch a video from Cuketka with a recipe for traditional Slovak gnocchi on YouTube:
Dumplings like from a Slovak grandmother
You don’t need any complicated ingredients to prepare bryndza gnocchi. You only need a few simple ingredients that can easily be transformed into a mouth-watering meal. Traditional gnocchi are made from which are mixed with flour and a pinch of salt. The dough is then pushed through a gnocchi maker or through a grater with larger holes directly into the boiling water.
When the gnocchi float to the surface, they are drained and mixed with fresh bryndza, which gives the dish a slightly spicy and creamy taste. Finally, everything is topped with fragrant crispy breadcrumbs and a little lard.
“The dough must be just right, neither thin nor thick. And never skimp on the bryndza, it’s what gives the dumplings their true character. When you add crispy breadcrumbs and a bit of honest lard, you get food that tastes like home,” says Slovakian chef Martin Kováč.
Recipe for bryndza gnocchi with cracklings
Raw materials:
- 800 g brambor
- 250 g plain flour
- 1 egg
- salt
- 200 g of bryndza cheese
- 100 g crackers
- a little lard
Procedure:
Peel the potatoes, grate them finely and mix with flour, egg and salt. A thicker dough is formed, which you push through a gnocchi maker into boiling salted water. As soon as the gnocchi float, let them cook for half a minute more and drain. Mix bryndza into the hot gnocchi, add lard and crackers. Stir and serve immediately.
Tip for improvement
If you don’t have genuine sheep’s bryndza, at least use good quality Slovakian one from the store, but always fresh, never shelf-stable. You can soften it with a little cream. And those who want to treat themselves to a real experience can top off the gnocchi with a glass of buttermilk or ginseng, as shepherds used to do in the mountains.
This Slovak classic has a soul, it is simple, fragrant and honest. And when gnocchi are good, they don’t need any decoration, just a spoon and a taste to add.
