I love the idea of dumpling soups, but instead of making them just for a soup, I wanted to create other meals at the same time. My solution, make a batch of simple potato dumplings, or gnocchi, and use them in place of the traditional soup dumplings. Another benefit of these are you can make a larger batch, which this recipe is, and you can freeze them. Once frozen you can move them to portion bags and hold them indefinitely (within reason) in your freezer.
These are surprisingly easy to make. The ingredients are mainly what you have on hand, and all you really need is a little bit of counter space. There are tools you can buy to use, like gnocchi paddles, that give you the traditional look to them but they are unecessary. You can also toss them in semolina instead of flour to give it more of a pasta approach. Quick note on a recipe like this, it is based upon the size of the potato. You might need to add or take away ingredients like flour, or butter depending on your potato size.
Ingredients
Butter 4 oz (2 oz)
Eggs 6 ea (3 ea)
All purpose flour 2 cups + more for rolling
Avenue Spice 1 T (1/2 T)
Potatoes 3 large (2 medium)
Herbs, fresh 1 T (1/2 T)
Salt & Pepper to taste
Method of Procedure
This recipe makes about 1 full sheet tray, 2 1/2 trays. The parenthesis are for a half batch.
Cut potatoes in half and place into a pot of salted water. Bring to a boil and reduce to a simmer for about 40 minutes until cooked through.
Drain water off and let cool down. Once cooled, mash the potatoes and add butter, avenue spice, salt and pepper, and fresh herbs in a large mixing bowl.
Create an indent in the middle and put your eggs into the center.
Mix eggs into potatoes and add flour. Knead for about 10 minutes (adding more flour if necessary).
Divide the dough into 8 (4) portions. Dust your countertop with flour and place one of the dough balls onto it.
Roll the dough out with your hands to create a long noodle/snake/giant play-dough piece that is about the thickness of the dumplings you want.
Cut the dough on a bias (angled cut) and use a fork to roll it away. Place rolled pieced onto a floured sheet tray.
Repeat for the 7 remaining balls.
Freeze the dumplings. Once frozen portion into ziplock bags.
Bring a salted pot of water to a boil and place the dumplings inside. Cook until done, around 10-15 minutes.
If you want a crispy dumpling, saute in butter once cooked.
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