The Ultimate Polish Cookbook: Master 111 Traditional Dishes From Poland (World Cuisines Book 7) by Bodic Slavka

Author:Bodic, Slavka [Bodic, Slavka]
Language: eng
Format: azw3, epub, pdf
Published: 2020-09-14T16:00:00+00:00

Polish Potato Gnocchi (Kluski)

Preparation time: 45 minutes

Cooking time: 25 minutes

Nutrition facts (per serving): 236 Calories (Fat 1g, Cholesterol 40g, Sodium 47mg)

Ingredients (6 servings)

1 1/2 pounds russet potatoes

2 cups all-purpose flour

1 egg

1/2 teaspoon salt

Preparation

Cut peeled potatoes into 2-inch pieces and put them in a saucepan of cold salted water. Bring to boil, cover and simmer for 13-16 minutes or until tender. Drain and then mash the potatoes while still hot in a large bowl.

Stir flour into hot potatoes, followed by egg and salt. Place them on a floured work surface and knead for about a minute to obtain a smooth dough. If necessary, lift with a scraper. Don't overwork the dough. Cut the dough into 8 parts. Roll each section into a rope about 18 inches long. With a scraper or knife, cut each rope into 1-inch pieces (about 20 pieces per rope). Drop in boiling salted water, stirring so they don't stick. Cook for about 2-3 minutes (no more). When they rise to the top, wait for 16-20 seconds before removing with a slotted spoon. Serve.

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