1/2 kg Kartoffel
200 g Bärlauch
150 g Mehl
50 g Weizengrieß
50 g Butter
Kartoffel schälen und in Salzwasser kochen - noch heiß durch die Kartoffelpresse drücken. Bärlauch grob hacken. Butter erwärmen und mit allen übrigen Zutaten zu einem Teig verkneten. Mit Salz und Pfeffer würzen.
Knödel formen und in Salzwasser ca. 15 min. ziehen lassen.
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