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.
- Serves: 4 persons
- 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
Step 1Cut 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 2Mix 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 3Bring 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 4Add 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.