Ingredients
-600g potatoes (4 big potatoes)              -2 whole eggs
-250g flour                                              -1 pot soured cream
-250g fresh sheep cheese (bryndza)        – salt

Peel potatoes and grate them into a bowl. Then add eggs, flour and some salt to make
A dough, which is neither too thick nor too thin. After that form the mixture into ittle dumplings, throwing them straight into a pot of boiling ,salty water.
After the dumplings have been cooked for about 10 minutes ,they rise to the top of the water. At this point take the the  pot off the hob,  drain the water away and sieve.
Finally, mix the sheep cheese and soured cream with your gnocchi,and then serve with fried bacon, cut into small pieces on top. To add a bit of zing, try halusky with sauerkraut (kysla kapusta),but in this case you omit the bryndza.
Slovaks traditionally serve halusky with saured milk, but you can also go for normal milk or beer though this option, is quite filling.