The now-familiar gnocchi (preceding recipe) have gotten all the attention, but these—if a bit less elegant—are quite wonderful, considerably easier to handle, and far swifter to prepare. They are ideal alongside dishes like Sour Beef Stew with Horseradish (page 379).
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil and add salt. Grate or shred the potatoes by hand or in a food processor. Squeeze in a strainer or towel to remove as much liquid as possible. Combine with 1/2 cup of the flour and some salt, pepper, and the eggs. Stir, adding enough additional flour to make a dough that will hold together when squeezed in your hands.
Step 2
Adjust the heat so the water simmers steadily. Make dumplings with a spoon or your hand, each about the size of a walnut or small egg, and add to the water. Cook for about 3 minutes after they float to the surface; taste one and make sure the potato is cooked. Drain. (You may wrap or cover tightly and refrigerate these for up to a day at this point.)
Step 3
When you’re ready to cook, put the oil in a skillet over medium-high heat. When the oil is hot, brown the dumplings lightly, for about 5 minutes, seasoning them with salt and pepper as they cook if necessary. Serve hot.
