Potato dumpling recipes?

Question

Last week I was in Munich and had potato dumplings. I'd like to make them for my roommate. Any good recipes? And not just ones you've found on the net, ones you may have actually used :)

Answer 1

gnocchi = potatos dupplings are a typical italian dish.. I write the two classic recipe (I think you have it) and other particular variation I hope you'll like them

GNOCCHI VERSION 1 (POTATO DUMPLINGS VERSION 1)
1 Kg (2 1/4 lb) potatoes
300 g (10 1/2 oz) white flour
Salt

Cook the potatoes in plenty of salted water or steam them; peel and press them through a sieve while still hot (or you could use a mouli legumes).
Mix them with the flour and a pinch of salt on a lightly floured work surface.
Work the dough at length.
If there is too much flour in the dough, the dumplings will be hard. If you put too much potato, they will disintegrate in the saucepan. The doses in this recipe are indicative, seeing that the balance depends on the "flouriness" of the potatoes, their absorbency capacity and the quality of the flour used.
Let the dough rest for a quarter of an hour.
Then roll it into long fingers and divide them into cylinders about an inch long. Dust lightly with flour and, with your thumb, press them gently, one by one, along the back of a grater or a fork. Arrange them on lightly floured dishes without putting one on another one.
Cook immediately in plenty of salted boiling water. They are cooked as soon as they float to the surface. Remove with a slotted spoon.
Dress them at once as you wish.

VERSION 2
900 g (2 lb) potatoes
300 g (10 1/2 oz) white flour
1 egg
Salt
A pinch of nutmeg


Cook the potatoes in plenty of salted water or steam them; peel and press them through a sieve while still hot (or you could use a mouli legumes).
Mix them with the flour, the egg, a pinch of salt and a pinch of nutmeg on a lightly floured work surface. Work the dough at length.
If there is too much flour in the dough, the dumplings will be hard. If you put too much potato, they will disintegrate in the saucepan. The doses in this recipe are indicative, seeing that the balance depends on the "flouriness" of the potatoes, their absorbency capacity and the quality of the flour used.
Let the dough rest for a quarter of an hour. Then roll it into long fingers and divide them into cylinders about an inch long.
Dust lightly with flour and, with your thumb, press them gently, one by one, along the back of a grater or a fork.
Arrange them on lightly floured dishes without putting one on another one.
Cook in plenty of salted boiling water. They are cooked as soon as they float to the surface. Remove with a slotted spoon.
Dress them at once as you wish.

BREAD DUMPLINGS WITH SPINACH
Parmesan cheese or a simple tomato sauce.Serves 6

Ingredienti

500 g ( 1 lb 2 oz) stale white bread
1 kg (2 1/4 lb) spinach
50 g (2 oz) butter
1 onion, finely chopped
1 clove of garlic, chopped
3 eggs
50 g (2 oz) white flour
100 g (3 1/2 oz) dry breadcrumbs
2 glasses of milk
Pinch of nutmeg
Salt
Pepper
Grated Parmesan cheese


Cut bread into little pieces and soak in the warm milk.
Meanwhile clean, wash and boil spinach for about 5 minutes. Drain very well in order to remove all the water and whisk.
Simmer spinach in a pan with a knob of butter, onion and garlic for about 5 minutes. Let them cool and pour into a large bowl. Add the bread squeezed of its soaking milk, eggs, one at a time, stirring accurately, and then a pinch of nutmeg, salt and pepper (if liked), dry breadcrumbs and, at the end, flour through a strainer. Combine everything together well in your fingers and form mixture into 2 - 2 ½ inch balls
Boil them in abundant salted water for about 15 minutes; drain very well and dress with the remaining butter, melted and grated Parmesan

GNOCCHI ALLA ROMANA (ROMAN DUPPLINGS)
They are baked gnocchi made with semolina, milk and Parmesan.
INGREDIENTS ( for 4 people):
250 g of Semolina flour
1 l of Milk
2 Yolks
100 g of Butter
80 g of Parmesan
1 Teaspoon of Salt
Preheat the oven to 200°C. Place in a pan the butter and the milk and let it boil.
Stirring, sprinkle the semolina flour in it and cook for about 5 – 8 minutes until it becomes thick. Then add the yolks, the Parmesan and the salt.
Mix all together in order to obtain homogeneous dough and let it cool. Place some water over a worktop, transfer the gnocchi mixture over it, and spread it to form a 1 cm thick layer and with the help of a glass make the gnocchi like in the picture below. Butter a baking pan and place in it the gnocchi. Sprinkle them with the Parmesan and some pieces of butter.
Bake for about 20 minutes until the surface becomes golden.

SPINACH RICOTTA GNOCCHI
Ingredients:

1 pound whole milk ricotta, drained to remove excess moisture
10 ounces finely chopped spinach, excess moisture removed
2 large eggs
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon nutmeg

In a large bowl- combine ricotta, spinach, eggs, salt, pepper, and nutmeg and mix thoroughly. Add 1 1/4 cups of the flour to the bowl and mix. The remaining 1/4 cup of flour should only be used if the dough is too sticky.
Turn the dough onto a floured work surface.
Divide the dough into workable pieces.
With your hands, roll the pieces of dough into long cylinders approximately 3/4 of an inch in diameter.
Cut the cylinders into 1-inch pieces. Make a depression in each gnocchi to shape.
In a large pot with 6 to 8 quarts of salted boiling water- add gnocchi and carefully stir to prevent sticking.
As gnocchi start to cook they will float to the surface. Cook approximately 1 minute more.
Remove gnocchi with slotted spoon or strainer. Add a saute pan with your favorite sauce or butter. Saute briefly. Add your choice of grated cheese and serve.

Answer 2

check this page, quite a few different varieties there

http://search.yahoo.com/search?p=potato+dumpling+recipe&fr=yfp-t-501&toggle=1&cop=mss&ei=UTF-8

Answer 3

i havnt tryed any im sorry ,but maybe you can see if any of these come close to what you are looking for good luck

Answer 4

go buy a box of frozen perogies! :o)