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Schüttelbrot gnocchi with radicchio and blue cheese

Gnocchi aus Schüttelbrot mit Radicchio und Blauschimmelkäse

Gnocchi the South Tyrolean way. Combine a delicious gnocchi dish with the traditional taste of Schüttelbrot. This recipe is for 4 people and takes about 40 minutes to make. A traditional gnocchi dish, but different. Enjoy!

Servings: 4 Preparation time: 40 min




  • 400g floury potato

  • 100g blue cheese (Gorgonzola)

  • 100ml vegetable stock

  • 1 egg yolk

  • 1 tbsp butter

  • 30g wheat flour

  • salt

  • 80g Schüttelbrot crumbs (finely grated Schüttelbrot)

  • 1 radicchio, cut into strips

For garnish

  • Blue cheese cut into cubes
  • Schüttelbrot broken into small pieces


  1. first boil the potatoes
  2. then press the hot potatoes through a potato ricer
  3. mix the mashed potatoes with the egg yolk and butter and mix well
  4. add the flour, salt and the Schüttelbrot crumbs
  5. mix everything together and knead it into a fine and smooth dough
  6. form small potato dumplings from the dough
  7. boil the potato dumplings in salted water and strain them afterwards
  8. sauté the radicchio with butter in a pan and pour in the vegetable stock
  9. add the cheese to the pan and let it melt
  10. toss then the potato gnocchi in the sauce
  11. arrange the potato gnocchi on the plate and garnish with blue cheese cubes and Schüttelbrot pieces


As a drink to accompany this dish we recommend a “Dunkles Lager” beer or a “Vernatsch” wine.