Gluten-free Croatian Dumplings aka Knedle. Knedle, are traditionally made with plums but mine are a little more fibre-rich with prunes. While knedle with prunes lacks the juiciness that plums offer, they provide the perfect little bit of sweet deliciousness you crave from a potato dumpling. They are bite-sized and satisfying. Plus research has shown that bite-sized food is more rewarding and leads to greater feelings of fullness than one large piece of food.Study here. Don’t take my word for it, try it yourself.
Ingredients
2 russet potatoes, peeled, boiled, mashed and cooled. I used this Potato gadget
1 cup gluten-free flour I love this one Here
1/4 cup butter (soften)
1 egg
1/2 teaspoon salt
10-15 prunes
1/4 cup gluten-free breadcrumbs
plum jam (optional)
For the brown butter topping
1/4 unsalted butter
1/4 gluten-free bread crumbs
3-4 sage leafs
Directions
On a clean counter add the cooled and mashed potatoes, add the flour, eggs, bread crumbs, and salt. Mix well until all the ingredients are combined and the dough is formed.
2. Place a large pot of salted water to boil.
3. Roll out dough to about 1-inch thickness, if you are using plum jam (optional) add a bit on each square
4.. Cut the dough into squares (enough to cover and wrap the prunes) Separately, enclose each prune so that a ball forms. You can seal the edges by getting some water and sealing it completely closed.
5. Once all the prunes are covered in a ball of dough, gently add them to the boiling water. Cook for about 5 -6 minutes, you will see the balls rising to the top.
6. Scoop out and add to a casserole dish.
Brown butter topping
(Preheat oven to 350 F)
7. Place a pan on medium heat, add butter and slowly melt. Add sage and gluten-free bread crumbs. Mix constantly to not burn the breadcrumbs. Cook for about 3 minutes. Using a large spoon scope a small amount of brown butter bread crumbs on each knedle.
8. Place the casserole dish in the oven and allow to bake for about 20 minutes.
9. Serve and Enjoy.
