Kartoffelknödel

Ingredients

• 1 kgstarchy potatoes — half cooked and riced, half raw grated
• 80 gpotato starch
• 1egg
• croutonsfor the centers, optional
• to tastefine sea salt

Method

1. Peel 1 kg of starchy potatoes and cut them into evenly sized chunks, about 2-3 cm each. This ensures they cook at the same rate and become uniformly tender.
2. Place the potato chunks in a large pot and cover them with cold water. Add a generous pinch of fine sea salt to the water. Bring the pot to a boil over high heat, then reduce to a simmer. Cook until the potatoes are tender and easily pierced with a fork, which should take about 20 minutes.
3. Drain the potatoes thoroughly and return them to the pot. Allow them to sit for a few minutes to let the steam escape, which helps to dry them out slightly. This step is crucial for achieving a fluffy texture in the final dumplings.
4. Mash the potatoes using a potato masher or ricer until smooth. Avoid using a food processor as it can make the potatoes gummy. Transfer the mashed potatoes to a large mixing bowl.
5. Add 80 g of potato starch and 1 egg to the mashed potatoes. Mix thoroughly with your hands until the mixture comes together into a smooth, cohesive dough. If the dough feels too sticky, you can add a little more potato starch.
6. Divide the dough into equal portions, about the size of a small apple. If using croutons, press a few into the center of each portion and roll the dough around them to form a ball. Ensure the croutons are fully enclosed.
7. Bring a large pot of salted water to a gentle simmer. Carefully drop the dumplings into the water, ensuring they do not overcrowd the pot. Cook the dumplings until they float to the surface and remain there for a few minutes, indicating they are cooked through.
8. Using a slotted spoon, remove the Kartoffelknödel from the water and let them drain briefly. Serve them warm, seasoned with a touch more fine sea salt if desired, alongside your main course.