Potato Gnocchis and Dumplings

While flour dumplings are known all over the world, potato dumplings and gnocchis are dominant in the central part of western and eastern Europe. Potato dumplings prepared from cooked or raw potatoes. In some recipes also raw and boiled potatoes are mixed to make dumplings half and half, sometimes called semi-silk, and Thuringian dumplings. In Italy, one finds gnocchis made from cooked potatoes,  in  Germany, the dumplings from cooked, raw potatoes and half-cooked and raw potatoes.

Besides potatoes, many other Gnocchis and Dumplings were created with meats, fish with various vegetables. Next, too many savory dishes, even sweets were created.

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Potato Gnocchi

In Italy, the potato gnocchis is part of their menu. Similar to pasta they can be made with eggs or completely eggless.  Eggless are in general softer but a bit more tricky to make. The base is cooked potato that should not contain too much moister.

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Potato Gnocchi with Roasted Kale

Prep Time

15 mins

Cook Time

3 mins

Total Time

18 mins

 

Course: Main Course

Cuisine: Fasting Food, Vegan, Vegetarian

Servings: 6

Calories: 133 kcal

Ingredients

• 3 potatoes middle large
• 2 tsp milled roasted dry Kale salted
• 1/2 cup atta flour
• 2 tbsp potato flour
• 1 to 2 tsp white unbleached flour

Instructions

1. Back potatoes ( her it was done in a GE speed oven which takes about 7 min)

   

2. Cut open and let cool to touch then peel the potato and puree. 

   

3. Add now the kale powder, the atta flour,  potato, and white flour and work it in. The moister in the potato is sufficient to make it to a dough that is not too sticky on your hands. 

   

4. Take a small piece and cook for 3 to 4 minutes and try at the consistency. If there is too little flour than the outside is greyish and fuzzy, and it is somewhat soft and doesn't keep shape when you cut, then it has it the consistency of a potato dumpling. If     If you like it this way cook shortly in hot salted water and immediately take when they start to float. 

   

5. Otherwise, add 1 to 2 Tbsp more flour to the dough and incorporate by folding a few times. Test again and cook for 3 minutes.   The ideal gnocchi is soft and light and keeps its shape when cut. 

   

Recipe Notes

If the cooking water gets cloudy you added too much flour. Also, the outside tends to get slimy and the gnocchi harder.  Don't overwork the dough because it makes them harder.

Nutrition Facts

Potato Gnocchi with Roasted Kale

Amount Per Serving

Calories 133 Calories from Fat 9

% Daily Value*

Fat 1g2%

Sodium 26mg1%

Potassium 535mg15%

Carbohydrates 27g9%

Fiber 2g8%

Protein 5g10%

Vitamin C 14.2mg17%

Calcium 64mg6%

Iron 4.2mg23%

* Percent Daily Values are based on a 2000 calorie diet.