Richard, I'm in love with the potato dumplings!!! no flour so I can eat them without

R

randi

Well-known member
worry and they are a HUGE treat for me.

questions on corn starch vs flour. do you think I can sub the corn starch in other things? I'm thinking of my spinach and ricotta gnocchi. the recipe doesn't have that much four but it would be much better for me to chow down on without any.

annnd, oh those dumplings! OK, I didn't put the cruton in the center for the obvious reasons. I'm thinking of putting other things in the center, like cheese. I'm also thinking they can be rolled out and filled like a ravioli? the carmelized onion and roasted beet ravioli comes to mind as perfect for this. have you ever used them in this way?

BTW - I sliced them up and heated them in the oven, topped with sauteed shrooms and a creamy gorganzola sauce.... how my!

TIA

http://www.finerkitchens.com/swap/forum1/43051_Rec_Kartoffelknödel_Potato_Dumplings

 
My mother made a recipe similar but... she added cheese in the center and

deep fried in in vegetable oil. The only other difference is she would use day old mashed potato's and no potato water (though I think that is an excellent idea) and my mother would roll the potato cheese dumplings in bread crumbs (italian seasoned) then fry (gently) in vegetable oil. I think they are delicious.

 
Is the texture of these like a giant gnocchi? Randi - LOVE your idea

of rolling and filling like ravioli - oh my!

 
yes, very much like gnocchi. I would add some nutmeg and salt to the dough. I did melt

some grueyer over them too a few days before. bet they would be wonderful with a nub of it in the center.

ooooohhhhh, this carb starved girl is in heaven!

 
Sure, why not?

stuff em' with whatever you like. Dianne's stuffed, breaded, and deep fried version sounds way over the top! I bet they're really good. And I think you can try the cornstarch as a sub for the flour since you can't do the wheat. You will see versions of this made with all flour, flour and cornstarch, and all cornstarch. Runs the gamut.

 
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