Recipe: Kartoffelknödel

I’m a fan of potato recipes and I find these Kartoffelknödel (literally “potato balls”) to be both really fun to eat and extremely easy to make. They’re kind of bland on their own but they go exceptionally well with any type of cream sauce (in the picture it is a mushroom cream sauce) or alongside a very gravy-laden meat meal and they might even be fun to put in a thick cheese soup for some texture and chew.

Kartoffelknödel

AuthorMabDifficultyBeginner

Yields8 Servings
Prep Time40 minsCook Time10 minsTotal Time50 mins

Ingredients
 700 g potatoes, peeled and quartered
 65 g flour
 1 egg
 40 g breadcrumbs
 ½ tsp salt

Directions
1

Place potatoes in a large stock pot, add enough water to cover and boil potatoes until tender, about 15-20 minutes.

2

Drain potatoes and mashed immediately then stir in flour, eggs, bread crumbs and salt and shape into 8-10 golf ball sized balls.

3

In a large pot, bring 2 liters of water to a boil, then once boiling add the dumplings and reduce heat to a simmer cooking uncovered for 7-8 minutes.

4

Serve hot with a sauce or as a side dish.

Adapted from Taste of Home

Ingredients

Ingredients
 700 g potatoes, peeled and quartered
 65 g flour
 1 egg
 40 g breadcrumbs
 ½ tsp salt

Directions

Directions
1

Place potatoes in a large stock pot, add enough water to cover and boil potatoes until tender, about 15-20 minutes.

2

Drain potatoes and mashed immediately then stir in flour, eggs, bread crumbs and salt and shape into 8-10 golf ball sized balls.

3

In a large pot, bring 2 liters of water to a boil, then once boiling add the dumplings and reduce heat to a simmer cooking uncovered for 7-8 minutes.

4

Serve hot with a sauce or as a side dish.

Kartoffelknödel

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