What are Gnocchi?
My Mother's Cooking
Potatoes and dumplings are a match made in heaven. Almost every country that grows potatoes finds a way to make dumplings out of them. Dumplings can be made from raw potatoes or from cooked, mashed potatoes. They can be made with or without the addition of eggs. They can be made as small as peas or as large as baseballs.
They can also be made either savory or sweet. They can be stuffed or dressed with onions, various meats or cheeses. They can be added to soups, served as side dishes, made into full meals or even made into delicious desserts.
First of all you can separate potato dumplings into those that are made from raw potatoes and those that are made from mashed potatoes
You can further divide them up by size.
You can separate them again by whether or not they are stuffed.
Finally you can segregate them into those that are savory and those that are sweet.
An example of large, stuffed, savory dumplings made from raw grated potatoes are Norwegian Krube (Kruppkaka or Raspeball) which can be as large as baseballs and are usually stuffed with pieces of pork. See
An example of large, stuffed, sweet dumplings made from mashed potatoes are Hungarian Silvas Gombac or Austrian Zwetschgenknoedel, which are stuffed with plums, boiled and then covered with buttered bread crumbs.
German Kloss or Kartoffelkloesseare large, unstuffed, savory dumplings made from mashed potatoes and often also containing bread cubes and other seasonings.
Canadian Poutine Rapee are large dumplings stuffed with pork and often made with a mixture of grated and mashed potatoes.
A typical example of small, savory dumplings made from raw, grated potatoes are my mother’s potato Kluski. (The Polish use the term kluski to cover a variety of dumplings or noodles made from potatoes or flour).See
The Germans and Austrians make small, savory dumplings called Spaetzle which are similar to Polish Kluski. They are usually made from flour and eggs but they can also be made from potatoes.
The Italians are famous for their Gnocchi, which resemble kluski and spaetzle and are made using mashed potatoes.
The Hungarians make Galuska and the Czechs make Haluska which are small dumplings that can be added to soups and stews or served mixed with cheese, bacon or onions etc. These can also be made with mashed or raw potatoes.
Now that I have peaked your interest, let me show you one of my favorite potato dumpling recipes that I have never seen anywhere else. Whenever my mother had leftover dumpling from supper, she would slice them up the next day and fry them in butter for lunch or breakfast.
It occurred to me that I don’t have to wait for leftovers. I can simply make fresh dumplings and then slice them and fry them in butter. Instead of making the dumplings into balls, I simply roll them into logs just like rolls of quarters so that they will be convenient to slice after they are boiled.
Potato Dumpling Fries:
1 Large Russet Potato peeled and grated
1 Cup of Flour or more
½ Teaspoon of Salt
This will feed 2-4 people as a side dish with fried eggs and bacon or sausage for breakfast.
Preparation and Cooking Instructions:
- Drain the excess water from the grated potato and mix it with the egg and salt in a large bowl.
- Gradually add the flour while mixing the dough with a wooden spoon.
- When the dough gets to difficult to mix, add more flour and knead it into a large ball of dough.
- Roll the ball into a thick tube and then cut it into four equal parts.
- Roll each piece on a floured table into a tube like a long roll of quarters.
- Drop each tube into a large pot of boiling water making sure that they don’t stick together.
- When the tubes of dough rise to the surface, continue to simmer them for ten more minutes.
- Drain and cool the dough in cold water. Dry the pieces and slice them into thin rounds.
- Finally, fry the slices in butter the same as you would fried potatoes.
These pan-fried potato dumplings go well with any meal but I particularly like them for breakfast with fried eggs and bacon or sausage.
How to make Potato Gnocchi
For additional ways to prepare potatoes, see the other sections of Chapter 6, which are listed below:
Chapter 6 – Potato Dishes
6. Potato Dumplings
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North Central Wisconsin where I learned how to cook from my mother
SilentReed from Philippines on April 30, 2012:
The potato is such a common food item with such diverse ways of cooking. It is always a pleasant surprise when we discover new recipes especially from other countries. Bookmark this for future reference and try out:)
Deborah Brooks Langford from Brownsville,TX on April 27, 2012:
wow thank you.. I love this and I will be making it.. soon
blessings to you
anglnwu on April 22, 2012:
What a lesson on potato dumplings. I'm very fascinated by how many ways they can be made and it's amazing how different cultures made them--very creative. The huge balls of dumplings reminds me of matzo balls. Thanks for sharing your mom's recipe--it's definitely interesting and I bet, delicious. Thanks and rated up.
Deb Hirt from Stillwater, OK on April 21, 2012:
Voted up and interesting. I think I have some non wheat flour. I will have to try these, unless you have some specific suggestions. Are there some types of flour that I should NOT use?
Michael Kromwyk from Adelaide, South Australia on April 20, 2012:
This has got my taste bubs working. I've never had a potatoe dumpling, which is suprising as my heritage is northern european. I've called my wife over to look at the recipe and it's something we are going to give a try. Once I've made one I'll post back our success (of lack there of!). Cheers Michael
By His Way from TEXAS: That's right - in all caps. on April 20, 2012:
Wow, I have never heard of potato dumplings. I have to try this. This reads so smoothly. Thanks!