Thuringia
Kartoffelknödel
Potato dumplings with a crouton heart. Built for gravy, born for Sunday.
70 minTime
5 gProtein each
mildSpice
Make it your way
Grandma's wayHalf raw, half cooked potato with crouton centres.
The original225kcalsame
5 gproteinsame
4 gfibresame
70minutessame
Kartoffelknödel.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Boil 400 g of the potatoes in their skins, peel and mash while hot. Peel and finely grate the rest.
- 2Squeeze the grated potato very dry in a cloth. Mix with mash, starch, egg, salt and nutmeg.
- 3Fry the bread cubes in butter until golden.
- 4With wet hands, wrap dough around 2 or 3 croutons and roll into smooth balls.
- 5Lower into salted water just below a simmer and cook until they float, then 5 more minutes.
Serve it like this
Serve two dumplings per plate beside sliced roast, torn open with a fork and drenched in gravy.
