Ingredients:

• 1 quantity Hana Potato Gnocchi.
• 2-tbsp olive oil.
• 2 onions, halved and thinly sliced.
• 1 garlic clove, crushed.
• 1 tbsp caraway seeds.
• 4 kabanos (about 225g / 8oz).
• 450g / 1 Ib sauerkraut, drained and shredded.
• Salt and freshly ground black pepper.
• 150ml / ¼ pt soured cream.
• Paprika.

Instruction:

• Heat the oil in a large frying pan.
• Add the onions, garlic and caraway and cook for 20 minutes, until the onions are softened.
• Add the Kabanos and sauerkraut, then cook, stirring often, for another 20 minutes.
• Meanwhile, cook the Hana Potato Gnocchi.
• Add the Hana Potato Gnocchi to the Kabanos and sauerkraut.
• Mix well and serve at once.
• Top each portion with soured cream and sprinkle with paprika.

Ingredient:

• Hana Gnocchi.
• 25g/ 1oz butter.
• 1 tsp. salt.
• Pepper.
• A little freshly grated nutmeg.
• Cheese Parmesan, grated.

Instruction:

• Bring a large pan of salted water to the boil.
• Drop the Hana Gnocchi into the boiling water, bring back to the boil and cook for 4-5
minutes.
• The water must not boil too rapidly and the cooked Hana Gnocchi should be firm and
tender- Do not Over-cook them or they will become soggy and watery.
• Use a slotted spoon to remove the Hana Gnocchi from the pan if you are cooking them in
Batches.
• Drain well and serve at once with melted butter, pepper, nutmeg grated and Parmesan.

Ingredients:

• 400g Hana Gnocchi.
• 2 tbsps Parmesan cheese.
• 1 tbsp oil

Ingredients of Tomato Sauce:

• 1-tablespoon olive oil.
• 1 small brown onion chopped.
• 1 clove garlic crushed.
• 400g tomatoes, chopped.
• ½ teaspoon sugar.
• ¼ teaspoon ground black peppercorn.

Instruction:

• To make Tomato Sauce heat oil in pan; cook onion and garlic, stirring; until onion is soft.
• Stir in undrained chopped tomatoes and sugar and bring to boil.
• Blend mixture until smooth, return to pan.
• Bring a large pan of salted water to the boil.
• Drop the Hana Gnocchi into the boiling water, bring back to the boil and cook for 4-5
minutes.
• The water must not boil too rapidly and the cooked Hana Gnocchi should be firm and
tender- Do not Over-cook them or they will become soggy and watery.
• Use a slotted spoon to remove the Hana Gnocchi from the pan if you are cooking them in
Batches.
• Drain well and serve at once with Tomato Sauce.
• Sprinkle Hana Gnocchi with Parmesan cheese.