Slice the potatoes.
Fry the onions three minutes in the hot butter, add the potatoes and
fry 5 minutes more. Take the potatoes and onions out and put them on
a plate. Stir the flour into the hot butter and simmer for 2 minutes.
Stir in the beer and bring to the boil. Pour this sauce over the potatoes.
The 5th of May
is Liberation Day in The Netherlands,
celebrating the end of WorldWar II in 1945. Click on culinary calendar
for more links between cooking and celebration.
Mix the cottage cheese, eggs,
butter, 60 gram flour, 50 gram parmesan cheese and salt and fresh milled
pepper to taste and knead well together. Put this in the fridge for
a few hours, preferably overnight. Form about 50 balls with your fingers
and roll them through the remaining flour. Bring a large pan of water
to the boil and poach the gnocchi until they are floating (4-5 minutes).
Serve with marinara sauce and sprinkle the rest of the cheese on top.
Try also spinach