Kartoffelknödel

Savor the comforting taste of Kartoffelknödel, traditional German potato dumplings that are fluffy and light, perfect for soaking up rich gravies. Enjoy them as a cozy weeknight dinner or a festive side dish at gatherings.

• 1 kg potatoes
• 200 g potato starch
• 1 tsp salt
• 1 pinch nutmeg
• 2 tbsp butter
• 500 ml water
• to taste pepper
• 1 tbsp chopped parsley

Method

1. 1

   Peel the potatoes and boil them in salted water until tender, about 20 minutes.

2. 2

   Drain the potatoes, allow them to cool slightly, then mash them until smooth.

3. 3

   In a bowl, combine the mashed potatoes with potato starch, salt, nutmeg, and melted butter. Mix until a dough forms.

4. 4

   Bring a large pot of water to a light simmer. Wet your hands and form the potato mixture into round dumplings, about the size of a golf ball.

5. 5

   Gently place the dumplings into the simmering water. Cook for about 15 minutes, or until they float to the surface.

6. 6

   Remove the dumplings with a slotted spoon and let them drain briefly.

7. 7

   Serve warm, garnished with chopped parsley if desired, and accompanied by your choice of sauce or gravy.