Imagine having a delicious comfort food at your fingertips that perfectly suits any occasion with potato dumplings, that’s exactly what you have! These delightful, fluffy, and versatile bites are a real treat.
The best part? You can customize them with your favorite toppings and store them in the freezer, ready to save the day whenever you need a delicious and satisfying meal.
There’s nothing better than knowing you have a stash of homemade goodness always ready.
But what’s the difference between dumplings and gnocchi?
Size and Shape: Potato dumplings are generally smaller than gnocchi. Dumplings have a round and small shape, while gnocchi are typically larger and can be cylindrical or oval.
Ingredients: Both are made with potatoes and flour, but the amount of potatoes in gnocchi is usually greater compared to dumplings. Additionally, gnocchi can include other ingredients like ricotta or spinach for regional variations.
Texture: Gnocchi have a softer texture and can be more “silky” due to the higher amount of potatoes. Dumplings, being smaller and with a different proportion of ingredients, may be slightly more compact.
Preparation Method: Potato dumplings, being smaller, cook quickly compared to gnocchi. However, both require attention during cooking to avoid becoming too mushy.
Culinary Use: Both are extremely versatile, but dumplings, due to their size, are perfect for being sautéed in a pan with various toppings, while gnocchi are often served with richer sauces.
What are you waiting for? Discover how easy it is to make these potato dumplings and turn every day into a culinary celebration!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Stove, Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Potato Dumplings
- 2.2 lbs potatoes (from the mountains)
- 2 1/4 cups semolina flour
- 1 egg
- 1 pinch salt
Tools
- 1 Potato Masher
- 1 Pot
- 1 Steamer Basket
Preparation of Potato Dumplings
To prepare the dumplings, start by washing the potatoes well, peel them, and cut them into two or three pieces, then steam them on the stove or in the microwave as you prefer, the important thing is to steam them to avoid absorbing water.
When they’re cooked, mash them with the appropriate tool directly on a lightly floured work surface.Let them cool, season with a pinch of salt, add half of the flour and the egg, and start kneading. Gradually add more flour as needed.
I always try to add a little at a time, so they come out very light, and we will have leftover flour from what I listed in the ingredients.Once you have a nice smooth dough, take portions of the dough and form a sausage shape just under half an inch thick, then cut it into small pieces and place them on a bed of flour, spaced apart.
Once they’re ready, there are two paths: either boil lightly salted water to cook them and season them as you like.
Or arrange them on a tray with parchment paper and place them in the freezer. After a few hours, you can take them out and store them in freezer bags divided into portions.
In this way, whenever you feel like it, take out the bag with the potato dumplings, cook them from frozen in lightly salted boiling water, and season as you like and…
ENJOY YOUR MEAL
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