by Basia Furmanowicz

• 2 large potatoes
• 1 tablespoon potato flour
• 2 tablespoons rye flour
• 1 onion
• Piece of Polish bacon

Dice the onion and bacon. Lightly fry the bacon, add the onion and fry till ready. Set aside for later.

Grate raw potatoes on the smallest holes (to a pulp). Squeeze out the juice. Place in a bowl. Mix it with potato and rye flour. Flatten the dough in a bowl and form crescent-shaped dumplings with a spoon. Throw them into well-salted boiling water and cook until the gnocchi start to float.

Scoop them out with a slotted spoon into a bowl. Mix them with the fried onion and bacon. It also tastes well just with onions.

Serve with scalded sauerkraut OR crumbled curd cheese.