Knödel

🔥 Prep

• Peel the 1 kg potatoes and grate them into a large bowl.
• Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture.
• Measure out 100 g starch and add it to the potatoes.
• Crack 1 pcs egg into the mixture and sprinkle 1 tsp salt.
• Mix everything until a uniform, slightly sticky dough forms.

🔥 Cook

• 1. Bring a large pot of water to a boil over medium-high heat.
• 2. While the water heats, shape the dough into evenly sized balls, about 5 cm in diameter.
• 3. Once the water is boiling, reduce to a gentle simmer over low heat.
• 4. Drop the dumplings into the simmering water, ensuring they are not crowded.
• 5. Cook the dumplings for 15‑20 minutes until they float to the surface and are firm to the touch.
• 6. Remove the dumplings with a slotted spoon and let them drain briefly.

🔥 Serve

• Serve the Knödel hot alongside rich gravy, braised red cabbage, or roasted pork.
• Garnish with chopped parsley or a drizzle of melted butter for extra flavor.