Do you know that feeling too? When I’ve spent the whole day in the office, in the evening I just have to get outdoors in the fresh air. Simply to switch off and clear my head.
After work one day last week, I headed up the Gerzkopf mountain in Eben with my colleague Angi. On the way to the peak we came across lots of blueberry (or bilberry) bushes.
Lucky then, that quite by chance we had an empty lunch box with us and it was too hot to hike anyway – what else could we do, other than get our fingers dirty picking blueberries. And as I know just how to prepare a treat for my loved ones – there was blueberry gnocchi at home afterwards for the whole family.
| Prep Time | 5 Minuten |
| Cook Time | 20 Minuten |
| Servings |
Personen
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- 500 g blueberry
- 200 g flour
- 150 ml milk
- 1 Stück egg
- 2 EL butter zum Braten
- 1 Prise salt
Ingredients
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- Für die Schwarzbeernockerl die Beeren säubern, waschen und leicht mit der Gabel zerdrücken.
- Mehl, Ei und Milch unterrühren und zu einem eher festen Teig verarbeiten.
- Butter in einer Pfanne erhitzen.
- Mit einem Esslöffel den Teig zu Nockerln formen und in die Pfanne geben.
- Die Nockerln etwa 4-5 Minuten anbacken, danach wenden und fertig braten lassen.
- Zum Schluss noch mit Staubzucker bestreuen, servieren und natürlich – mhhh, probieren!
Conclusion: “pick your own” berries taste best!
On that note – feel free to try out this recipe for yourself: enjoy! 😊
Photo credits: Stephanie Rettenegger
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