Wednesday, May 8, 2013

Nudli (Hungarian gnocchi)

I have posted the recipe for Hungarian plum dumplings here before. Their tender, potatoey dough and crispy breadcrumb crust makes them a delectable, albeit not too sweet dessert to follow a hearty soup. And while plum dumplings are the perfect treat for a fall lunch, when fresh fruit is scarce, nudli offers a satisfying alternative. While the Italians eat their gnocchi with savory sauces, the Hungarians love them both sweet and salty. Nudli uses the dough of plum dumplings and instead of a fruit filling, it is topped with homemade jams.

250g boiled potatoes
150g flour
1 egg
pinch of salt
1 tbsp semolina
1 tsp sugar

powdered sugar

Mix the flour with the semolina, salt and sugar. Press the potatoes through a ricer and mix with the flour.

Add the egg and knead until a slightly sticky dough forms. Roll out on a well-floured board into a half-inch-thick layer.

Using a pizza cutter cut into half-inch strips, then cut into 1.5 inch pieces. Roll each between floured hands,

Bring a pot of water to boil with a pinch of salt. Boil the pasta in small bathes.

Meanwhile, brown some breadcrumbs with a little bit of oil stirring constantly. They burn easily. Add some sugar and cinnamon to taste.

When the gnocchi come to the surface of the boiling water, cook for a minute then remove into the caramelized breadcrumbs. Toss to coat.

Serve dusted with powdered sugar and homemade apricot jam.

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