by Basia Furmanowicz
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.