Knoephla is one of those recipes that reminds me of family. It's a feel-good concoction, good as a main or a side dish and amazing for breakfast, lunch, or dinner. Serve with gravy and your favorite meatballs. I love Knoephla with a brown gravy and Swedish meatballs.

Gallery

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
10 mins
total:
50 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix flour, eggs, milk, melted butter, a pinch of salt, and and pinch of pepper into a ball of dough; let sit at room temperature for 10 minutes.

    Advertisement
  • Cut dough ball into quarters. Roll each piece into logs. Press each log flat.

  • Bring a large pot of water to a boil; add potatoes. Hold a flattened dough log over the water and use kitchen shears to diagonally snip 1/4- to 1/2-inch pieces of dough into the water; repeat until all dough is in the water. Cook potatoes and dough, stirring occasionally, until the potatoes are tender and the dough is cooked into small dumplings, 15 to 20 minutes; drain and transfer potatoes and dumplings into a large bowl.

  • Crush the toasted bread into the noodles and mix with a spoon.

Cook's Notes:

I usually have copious leftovers from this recipe, which I freeze or use a day later, fried in butter for breakfast.

Nutrition Facts

375 calories; protein 11.3g; carbohydrates 62.2g; fat 8.6g; cholesterol 78.5mg; sodium 143.2mg. Full Nutrition
Advertisement
Advertisement