Knepfles

Elvyne

2 Servings

50 min Cook Time

Vegetarian

Alsatian potato and bread dumplings with leek, in a cream sauce. Grandma's recipe.

For the dough

eggs2 whole

2 whole

milk

(125ml)

flour

(250g)

leek1 whole, cut into very small pieces

1 whole

salt1 pinch

1 pinch

For the sauce & croutons

heavy creamdouble cream

(200g)

stale bread4 slices, 4-5 slices

4 slices

butterfor sautéing the bread croutons, then to deglaze with the cream

For the potatoes

potatoes3 whole, peeled and diced

3 whole

Step-by-step guide

1
Peel and dice the potatoes, drop them in boiling salted water.
2
Make the dough: flour, salt, eggs, milk and the leek. It'll be sticky.
3
Using a teaspoon, form small knepfles and drop them in the boiling salted water.
4
Drain once cooked (2-5 min) and put in a serving dish.
Timer: 5m
5
Fry the stale bread in butter to make croutons, then sprinkle over the knepfles.
6
Deglaze the pan with the cream to pick up the rest of the butter, then pour over the knepfles.

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