Potato Dumplings

21 Oct

Kartoffelkloesse if you’re German and gnocchi if you’re Italian. Simple enough, serve with sauce of your choice, or just eat with some Earth Balance.

Serves 16
5# Russet potatoes, whole, unpeeled
5 tsp salt
1 3/4 cup AP flour
1/2 cup cornstarch

Boil scrubbed whole, unpeeled potatoes in salted water until they are tender, about 45 minutes. Cool at least until they are comfortable to handle.

Get a big pot of water going. Slide the skins off of the potatoes and put the peeled potatoes in your stand mixer bowl (or just a big bowl if you don’t have a stand mixer). Add the remaining ingredients and knead into a soft, uniform dough (I use the dough hook attachment on speed 2). Cut into pieces or roll into balls of uniform size, up to 1/4 cup. Drop dough balls into boiling water in batches, enough so they don’t overlap each other. When they float to the top, remove with a slotted spoon. Repeat until done.


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