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Add a photoServings: 4
Ingredients
- 2 lb Baking potatoes washed
- 2 Tbsp. Butter melted
- 1 x Egg yolk
- 1 c. Ricotta cheese
- 1 tsp Hungarian paprika
- 1/4 tsp Grnd nutmeg
- 1/2 tsp Salt or possibly to taste Freshly-grnd white pepper to taste
- 1 pch Cayenne pepper or possibly to taste
- 2 c. All-purpose flour
Directions
- Boil the potatoes till they are fork tender. Drain them well and allow to cold just so which you can touch them. Peel and run through a potato ricer.
- Place the potatoes in the bowl of an electric mixer and add in the melted butter, egg yolk, ricotta cheese and seasonings. Blend about 30 seconds.
- Add in the flour and blend till a smooth dough is achieved.
- Roll the dough into long cylinders the thickness of your finger. Cut into 1/2-inch-thick pcs. Press with the tines of a fork to give the dumplings some texture.
- Set on a lightly floured tray to dry. (Flouring the dumplings before you put each on the tray will keep them separated when they cook. Allow them to dry for about 3 hrs.) Bring 8 qts of water to a boil and add in about 1/4 of the njoki. Boil gently till they float to the top.
- Continue to boil for 1 minute, then, using a strainer, remove them from the pot to a hot bowl. Be careful not to over cook. Repeat till all are done.
- Serve with "Duck Sauce and Dry Cherries". (See recipe that is included in this collection).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 302g | |
| Recipe makes 4 servings | |
| Calories 508 | |
| Calories from Fat 116 | 23% |
| Total Fat 13.08g | 16% |
| Saturated Fat 7.91g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 407mg | 17% |
| Potassium 870mg | 25% |
| Total Carbs 80.35g | 21% |
| Dietary Fiber 5.7g | 19% |
| Sugars 1.78g | 1% |
| Protein 17.01g | 27% |
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