KNOEPHLA RECIPES

KNOEPHLA RECIPE | ALLRECIPES

Knoephla Recipe | Allrecipes image

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.

Provided by joechip

Categories Main Dishes Dumpling Recipes

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 7

Ingredients

4 cups all-purpose flour
3 eggs, beaten
¼ cup melted butter
¾ cup milk
salt and ground black pepper to taste
2 potatoes, peeled and cut into chunks
2 slices French bread, toasted well

Steps:

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.
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.

Nutrition Facts : Calories 374.9 calories, CarbohydrateContent 62.2 g, CholesterolContent 78.5 mg, FatContent 8.6 g, FiberContent 3 g, ProteinContent 11.3 g, SaturatedFatContent 4.6 g, SodiumContent 143.2 mg, SugarContent 2 g

KNOEPHLA SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Knoephla Soup Recipe: How to Make It - Taste of Home image

While I was growing up, my mom would make this traditional German soup. It tasted so good on chilly fall days. Knoephla (pronounce nip-fla) Soup is still a warm and comforting meal for my family. —Lorraine Meyers, Willow City, North Dakota

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 12

Ingredients

1/2 cup butter, cubed
3 medium potatoes, peeled and cubed
1 small onion, grated
3 cups milk
6 cups water
6 teaspoons chicken or 3 vegetable bouillon cubes
KNOEPHLA:
1-1/2 cups all-purpose flour
1 egg, beaten
5 to 6 tablespoons milk
1/2 teaspoon salt
Minced fresh parsley, optional

Steps:

In a large skillet, melt butter; cook potatoes and onion for 20-25 minutes or until tender. Add milk; heat through but do not boil. Set aside. In a Dutch oven, bring water and bouillon to a boil. , Meanwhile, combine first four knoephla ingredients to form a stiff dough. Roll into a 1/2-in. rope. Cut into 1/4-in. pieces and drop into boiling broth. Reduce heat; cover and simmer for 10 minutes. Add the potato mixture; heat through. Sprinkle with parsley if desired.

Nutrition Facts : Calories 249 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 762mg sodium, CarbohydrateContent 28g carbohydrate (6g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

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