This traditional German dumpling is often served with a Sunday roast and smothered in gravy. However, it makes a delicious side dish to any roulande or stew. But it's delicious eaten on its own too.
10 large potatoes
1 cup gluten free flour
⅔ cup gluten free bread crumbs (or quinoa flakes)
1 tsp salt
½ tsp ground nutmeg
½ cup butter
2 rashers of bacon, diced
¼ cup bread crumbs or quinoa flakes
Place potatoes in a large pot and add salty water until potatoes are all covered. Bring to the boil. Once boiled reduce the heat and cook uncovered for another 20 minutes or until tender. Drain the water off and peel the potatoes.
Mash the potatoes until smooth. Stir through the flour, eggs, bread crumbs, salt and nutmeg. Roll the mixture into approximately 8 balls.
In the large pot bring 3L/0.8 gal of water to the boil. Carefully spoon the dumplings into the water. Once the water is boiling reduce the heat and leave to simmer uncovered for 15-20 minutes or until the dumplings are cooked.
Meanwhile, in a small saucepan, heat the butter and the cubed bacon on medium heat. Heat until the butter is golden brown and bacon is cooked. Stir constantly. Remove from heat and stir in breadcrumbs (or quinoa flakes).
Place dumplings in a serving dish and pour over the butter and bacon sauce.
|Nutrition Information (per serve)
|1659 Kj / 397 cal