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Potatoe Gnocchi with yellow boletus mushrooms

Appropriate wine: Sylvaner

For four people:
Sauce: 200 g fresh yellow boletus mushrooms
3 tablespoonful of olive oil
40 g thin cut onions
100 ml vealsauce
100 ml cream
2 tablespoonful of whipped cream
a tablespoonful of parmesan
½ thin sliced clove of garlic
freshly grated pepper
Additional: potatoe dough
parsley leaves

Potatoe Gnocchi: Form strands (diameter 1 cm) out of the potatoe dough and cut them into 1,5 cm long pieces. Put the gnocchi onto a tray.
Yellow boletus mushroom sauce: Clean the yellow boletus mushrooms with a knife and scrub them with a clean and wettish cloth. Cut the mushrooms into small slices. Heat some olive oil in a pan, stew the onions in it, add the mushrooms, stir it a little bit. Add the vealsauce and the cream and let it cook for 5 minutes. Add parmesan and garlic, season it with salt and pepper. Afterwards let some water boil in a big pot, salt it, slide the potatoe gnocchi in it, stir it carefully. This should not last longer than 1 minute. Take the gnocchi out of the water and pour the mushroom sauce upon it. Stir it a little, add the whipped cream and taste the flavour. Serve it with the parsley leaves.

Potatoe dough:
Ingredients: 300 g potatoes
1 yellow of the egg
a tablespoonful of butter
100g flour
1 nutmeg, salt

Peel the potatoes, cut them into small dices and boil it for approx. 20 minutes in saltwater. Strain the potatoes and add the egg yolk and some melted butter. The flour, the nutmeg and the salt have now got to be mixed with the potatoe dough.

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