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Knödel
Knödel
Knödel (pronounced "K-noodle") is a traditional dish from Central European cuisine. It's a type of dumpling that is typically made with potatoes or bread, and sometimes with a combination of both. They are often served as a side dish or as a main course with delicious sauces or gravies.
Ingredients
- 4 large potatoes
- 1 cup all-purpose flour
- 2 eggs
- 1/4 cup breadcrumbs
- Salt and pepper to taste
- Fresh parsley or chives optional
Instructions
- Start by boiling the potatoes in a pot of salted water until they are tender. Drain the potatoes and let them cool for a few minutes.
- Peel the potatoes and then grate them into a large bowl. You can also use a potato ricer or a food processor for a smoother texture.
- Add the flour, eggs, breadcrumbs, salt, pepper, and any optional herbs to the bowl with the grated potatoes. Mix well until all the ingredients are combined and form a sticky dough.
- Now it's time to shape the Knödel. Wet your hands with water to prevent sticking, then take a portion of the dough and shape it into a ball, about the size of a tennis ball. Repeat until all the dough is used.
- Bring a large pot of salted water to a gentle boil. Carefully drop the Knödel into the boiling water and cook for about 15-20 minutes, or until they float to the surface. Make sure not to overcrowd the pot, as the Knödel need space to expand.
- Once the Knödel are cooked, remove them from the water using a slotted spoon and transfer them to a serving dish.
- You can serve the Knödel as a side dish with your favorite gravy or sauce. They go particularly well with meat dishes or hearty stews.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 324kcal (16%)Carbohydrates: 64g (21%)Protein: 11g (22%)Fat: 3g (5%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 82mg (27%)Sodium: 72mg (3%)Potassium: 968mg (28%)Fiber: 6g (25%)Sugar: 2g (2%)Vitamin A: 123IU (2%)Vitamin C: 42mg (51%)Calcium: 49mg (5%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
