Knefla is a German-Russian dish. It is hardy and simple… no frills.
Start with a large pot of hot bubbling water.
Clean and skin, 5 medium sized russet potatoes. Cut them into little bit larger than bite-sized pieces. Put them carefully in the bubbling water. You will cook the potatoes until almost done.
While the potatoes are boiling, mix together the following ingredients:
- 3 cups of gluten free all purpose flour
- 1 cup water or milk
- 2 eggs
- 1 t. salt
Can be mixed together in a counter top mixer or by hand. You will send up with a slightly sticky ball of dough. Let it rest while the potatoes boil.
Once the potatoes are “almost” done. Start dropping tablespoon sized balls of the dough into the bubbling water. If you scoop the dough with a spoon it will be less messy (kind of like you do when making cookies). Stir after adding a few of the balls of dough… these are the dumplings. Continue with the dough until it is all in the bubbling water. Let it cook for about 10 minutes. Cut one dumpling in half to check for doneness. If they are dry on the inside, then they are done.
Carefully strain the water off the dumplings and potatoes. Return it to the stove and pour over the dumplings and potatoes, a small amount of milk or 1/2 and 1/2. Let it sit for a few minutes to soak up the milk. You don’t want too much milk to sit at the bottom of the pot. Give a few gentle stirs.
You can fry up and brown some crumbles of gluten free bread in a bit of butter and sprinkle over the top of each serving. This is optional. I like to top mine with a drizzle of ketchup.
Knefla is best eaten with kielbasa or sausage. This meal sticks to your ribs. It does warm up well as leftovers.
This recipe makes 4 very generous servings.