Béchamel Sauce  
40 g butter
40 g flour
0,5 l milk
  Nutmeg (grated)
  salt & pepper
10 ml olive oil
1/2 onion and carrot
1 garlic clove
175 g minced beef (or mixed)
1/2 tin tomato sauce
5 g oregano
10 ml red wine
20 g tomato paste
  Salt, pepper
500 g floury potatoes (boiled)
150 g flour
30 g semolina
1 egg yolk
  salt, pepper
  nutmeg (grated)


ca. 308,4/1.297 Energy kcal/kj
ca. 6,6 Fat (g)
ca. 3,4 thereof saturated fatty acids (g)
ca. 42,1 Carbohydrates (g)
ca. 3,1 thereof sugar (g)
ca. 6,1 Dietary Fibre (g)
ca. 12,3 Proteins (g)
ca. 2,2 Salt (g)


ca. 3,5 BU (1 bread unit corresponds to 12 g carbohydrates)
Kornspitz "Fusion with Tradition"


“After the winter, things really get going in March. On the one hand, it’s nice to be outside again, with spring and colours coming back. On the other hand, one has to respect the March training plan,” says Verena, already looking at the future. It’s going to be really tough. But nothing comes from nothing, as they say, so one just has to get stuck in. In this case, it’s not just a Kornspitz, but Verena’s lavish fusion of two Italian classics and a traditional Austrian bread roll.


For this, you will need the following ingredients

the Béchamel: Melt the butter in a saucepan, stir in the flour with a whisk and lightly brown. Add the milk, stirring constantly, and simmer gently over low heat for about ten minutes. Season with salt, pepper, oregano and a little nutmeg.

... the Bolognese: Peel and dice the onion. Peel the garlic and chop it into small pieces. Also cut the carrot into cubes. Finely chop the washed parsley. Heat the oil, add the garlic and onion and fry for about four minutes. Add the carrots and simmer for a further two minutes. Add the minced meat, increase the temperature and cook briefly. Add the tomato sauce, oregano and red wine and leave until the liquid has reduced slightly. With the lid on the pan, simmer over low heat for 40 minutes. Finally, stir in the tomato paste and season the sauce with salt, pepper and parsley.

....the Gnocchi: Peel the boiled potatoes and press through a potato ricer. Spread the minced potato onto a work surface and knead with flour, semolina, egg yolk, salt, a little nutmeg and pepper to a soft dough. Allow to cool for 60 minutes. In a large pot, bring salted water to the boil. Form a roll of dough as thick as a thumb. Cut off pieces of approximately 2 cm, shape them roundish and then press flat. Add the gnocchi to the boiling water until they rise, leave in for a further 2-3 minutes. Carefully lift out and drain off excess water. Briefly brown in olive oil. The roasted aromas add that extra something to the gnocchi.

All that’s left now is to put it all together.

For each Kornspitz, the following amounts are recommended: 30g Béchamel sauce, 20g Bolognese, 40g gnocchi, 10g cherry tomatoes (sliced), 10g small mozzarella balls, somw basil

The still lukewarm Béchamel comes on the bottom of the Kornspitz. Place the gnocchi on top of the sauce and top with a spoonful of Bolognese. Now add the cherry tomato slices and mozzarella balls in between and finish with a bit of fresh basil. Time for a short break from training… Buon appetito!

Rock the party

With the SOLETTI Mini-Kornspitz®
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