Potato Noodles
Here’s a grandmother’s recipe related to gnocchi but from a grandmother who was not Italian. In this recipe from my mother, Annette Gertner, a potato-based dough is formed into small noodle shapes, which are tossed with bread crumbs and onions, Austrian-style. Another way to serve the noodles is to gently fold them with warm sour cream and chives.
- Total:
- Serves: 4 persons
Ingredients
- 1large baking potato, such as russet, peeled
- 1large egg, lightly beaten
- 2teaspoons salt, plus more for pot
- ⅔to 3/4 cup all-purpose flour, plus more for rolling
- 1large onion, thinly sliced and separated into rings
- 3tablespoons unsalted butter
- ½cup dry plain bread crumbs
- 1teaspoon minced fresh dill
Instructions
Step 1
Cut potato in quarters, place in a pot with water to cover, bring to a boil over high heat and cook until tender, about 15 minutes. Drain and mash until smooth in a large bowl. Allow it to cool to lukewarm. Stir in the egg and half the salt. Mix in enough flour to make a soft dough that’s not sticky. Spread more flour on a board and transfer dough to the board. Knead lightly for a minute or two. Roll or pat into a rectangle that’s about 1/4-inch thick.Step 2
Mix onion with remaining teaspoon salt and spread in a large, heavy skillet. Cover and place over low heat to steam until tender but not brown, 5 to 8 minutes. Set aside.Step 3
Bring a large pot of salted water to a boil. Slice dough into 1/4-inch wide strips and cut into 1-inch-long pieces. Drop into boiling water, reduce heat to medium, and cook until noodles rise to the surface, 1 to 3 minutes. Drain and toss with 1 tablespoon of the butter. Keep covered.Step 4
Add remaining butter to the skillet with the onions. Cook on medium until the butter melts, toss, add bread crumbs and dill and cook for a few minutes until ingredients are well-combined and the bread crumbs are fragrant. Add noodles, reheat and gently fold everything together and serve.