Bärner Nut Gnocchi

Silvia Schlosser-Neukomm: This old recipe from the Bern region was handed down to me by my grandmother. It has become one of my “standard” visiting snacks or visiting desserts.

Roll out the dough and cover a baking tray with it. Smooth out the edges evenly or form rounded shapes with the end of a fork. Prick the dough with a fork.

For the filling, start by finely mixing the apple, then add all the ingredients one by one and mix everything together. On the prepared cake base form and chop at low temperature for an hour.

The cake should not be baked dark, but should be able to be served nice and light yellow. It tastes best when baked the night before, then it develops its flavor, and the shortcake is no longer too hard, but becomes wet and fruity.

We wish you good luck!

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