Farmer’s Smoked Meat with Pea-Potato Mashed Gnocchi From the Steamer

For the farmer’s smoked meat, steam the meat in an unperforated container for about 45 minutes at 100°C.Peel potatoes, cut large pieces in half and steam at 100°C for 30 minutes.

Mash to a pulp with a potato masher and then add milk and butter. Stir everything well and season with salt. Add frozen peas to the finished mash and steam again for 3 minutes. Stir everything well once again.

Slice the finished smoked meat, form dumplings from the puree and serve with the meat.

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