Swabian Gnocchi

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Main Course
Cuisine	European
Servings (Default: 3)

Ingredients

Instructions

Dice the pork belly and onions, fry in oil. Add the sauerkraut. Season with salt and ground pepper. Deglaze with a cup of vegetable stock and simmer until there is almost no liquid in the pan. In the meantime, cook the gnocchi in salted water until they float on the surface (do not cook too soft). Pour off the water and fold the gnocchi into the sauerkraut mixture. If necessary, season with salt and pepper.
This recipe is extremely quick, especially if you take diced pork belly and pre-cooked gnocchi from the refrigerator shelf. You can also leave out the onion, as the pork belly gives the dish a lot of flavor. Instead of the gnocchi you can of course also use the tried and tested potato noodles. Then simply fry them with the pork belly and the onion cubes until golden brown and then add the sauerkraut and season.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.