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  • Sekkjepåse - Norwegian Gnocchi
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    By Andreas Viestad

    Sekkjepåse – Norwegian Gnocchi

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    Sekkjepåse is a local dish from the valley of Romsdalen and can be traced back to the 1700s. It was served during special occasions on the farms in the region. It contains three main ingredients: potato, onion, and dried meat. All finely grated and mixed into a lose dough, which is packed into a cheese cloth to prevent the mixture form collapsing during the cooking process. The name sekkjepåse derives from the cloth, which acts as a sack during the cooking process.

    Serves 4 as a starter

    PREPARATION:

    • 1 Start by making the broth. Use a pasta pot with a strainer inserted. Add 0,8 gallon/14 cups (3 liters) of water and bones with trimmings from onion, carrot, leek and celery, as well as bay leaves, salt and pepper. Bring to a boil and let simmer for about an hour.
    • 2 Grate potatoes and onion finely on a grater. Transfer the mixture to a strainer and strain the liquid. Mix the grated potato with dried ham, cheese, thyme, salt and pepper. Use a cheese cloth and place it on a kitchen counter. Roll the mixture into small balls (about 1 tablespoon or 20 grams each) and place them 2 inches (5 cm) apart. Roll the cheesecloth into a long sausage before you form it into a spiral. Use a straining ladle to soak the cheesecloth in the boiling broth, reduce heat and simmer for 15 minutes.
    • 3 Remove the cheesecloth from the broth with the straining ladle and transfer it to a plate. Unwrap the balls and fry them in butter over medium to high heat for about 4 minutes. Add herbs to taste. Serve with some of the broth and some additional herbs or rapeseed oil mixed with fresh dill.
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    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S12 E03 Norwegian Versions of Classic Recipes and tagged , , , , , . Bookmark the permalink.
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  • Sekkjepåse is a local dish from the valley of Romsdalen and can be traced back to the 1700s. It was served during special occasions on the farms in the region. It contains three main ingredients: potato, onion, and dried meat. All finely grated and mixed into a lose dough, which is packed into a cheese cloth to prevent the mixture form collapsing during the cooking process. The name sekkjepåse derives from the cloth, which acts as a sack during the cooking process.

    Serves 4 as a starter

    PREPARATION:

    • 1 Start by making the broth. Use a pasta pot with a strainer inserted. Add 0,8 gallon/14 cups (3 liters) of water and bones with trimmings from onion, carrot, leek and celery, as well as bay leaves, salt and pepper. Bring to a boil and let simmer for about an hour.
    • 2 Grate potatoes and onion finely on a grater. Transfer the mixture to a strainer and strain the liquid. Mix the grated potato with dried ham, cheese, thyme, salt and pepper. Use a cheese cloth and place it on a kitchen counter. Roll the mixture into small balls (about 1 tablespoon or 20 grams each) and place them 2 inches (5 cm) apart. Roll the cheesecloth into a long sausage before you form it into a spiral. Use a straining ladle to soak the cheesecloth in the boiling broth, reduce heat and simmer for 15 minutes.
    • 3 Remove the cheesecloth from the broth with the straining ladle and transfer it to a plate. Unwrap the balls and fry them in butter over medium to high heat for about 4 minutes. Add herbs to taste. Serve with some of the broth and some additional herbs or rapeseed oil mixed with fresh dill.
    Print Friendly
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