German potato dumplings, also known as “Kartoffelknodel” (or simply “Knodel” as they are sometimes called by English speakers), are a warming, winter dish. This variety, with egg, originated in Bavaria. Hearty and starchy, they’re like a larger, German cousin to Italian gnocchi, and the Czech Republic has their version as well. They’re often served around the holidays, usually with gravy, a roast, and some red cabbage (which can be enjoyed at a low FODMAP portion up to ¾ cup). They’re also so delicious, they could just as easily be the main event! When covered with a low FODMAP gravy, they provide the perfect, comforting meal for chilly days.
This recipe is gluten-free, low FODMAP, vegetarian, takes around 50 minutes total, and serves 6 people. Although most mushrooms are high FODMAP, this recipe has an optional filling that contains oyster mushrooms – which are low FODMAP up to 1 cup per serving!
When cooking your potato dumplings, the water should be just below a simmer. Try a test dumpling first to make sure it holds together and doesn't fall apart. If it does, add a bit more potato starch. If everything is working as it should, they'll sink to the bottom initially then float to the top when done. They should cook for about 15 minutes, but if you're waiting for other dishes to finish cooking, it's ok to leave them resting in the hot water. They should be served with gravy, or alongside another saucy dish, such as a stew, roast, braised meat, or even a vegetarian meatloaf.
German Potato Dumplings (Kartoffelknodel)
- 5 lb russet potatoes, peeled and cut into cubes
- 2 tablespoons olive oil
- 3/4 cup potato starch (not flour)
- 3 eggs, beaten
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- Place potatoes in a medium saucepan and cover with water. Bring to a boil and simmer until potatoes are very soft. Drain and set aside to cool.
- Once potatoes are cool, rice them with a potato ricer, and combine with the oil, eggs, nutmeg, salt, and pepper. Stir in the potato starch and mix until thoroughly combined. Refrigerate for one hour.
- Bring a large pot of lightly salted water to simmer. Using dampened hands, form dough into rough ball shapes. You can fill them with the below mushroom mixture, or leave them plain.
- Reduce the heat of the water in the pot until hot but no longer simmering. Cook for 15 minutes. They will rise to the surface when done.
- Using a slotted spoon, remove the potato dumplings carefully from the water. Serve with low FODMAP gravy as a main dish or a side dish. Enjoy!
Recipe for Mushroom Stuffing
- 7 ounces oyster mushrooms, cleaned and sliced (about 2 cups)
- 1/2 cup chopped green onions (green parts only)
- 1 tablespoon garlic-infused olive oil
- 1 tablespoon soy sauce or tamari
- Smoked paprika, salt, and pepper to taste
Sautee oyster mushrooms and green onion until soft, about 5 minutes. Add garlic-infused olive oil, soy sauce or tamari, paprika, salt, and pepper. Sautee until combined, about 1 minute.