GLUTEN-FREE POTATO KNEIDLACH

This sounds like a recipe I have searched for for 30+ years. My paternal grandmother used to make them and put them in chicken soup. I loved them!!! ~Marilyn Sultar “My gluten-free kneidlach are made with mashed potatoes and potato starch—not a drop of matzah meal in sight! As an added bonus, they are nut-free and vegetarian, unlike most gluten-free kneidlach which are made with either ground almonds or minced chicken.” ~Norene Gilletz

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place potatoes in a saucepan, cover with lightly salted water and bring to a boil. Reduce heat to medium and cook, covered, until tender, about 20 minutes. Drain well.

Step 2

Return drained potatoes to saucepan and cook over medium heat, stirring constantly, for about 1 minute to evaporate any excess moisture.

Step 3

Mash potatoes until smooth and lump-free. Measure 2 cups and transfer them to a mixing bowl. Cool slightly.

Step 4

Add eggs, oil, salt, pepper, potato starch and dill. Mix well. Cover and refrigerate for 1 to 2 hours.

Step 5

Bring a large pot of lightly salted water to a boil. Gently form chilled mixture into walnut-sized balls, wetting your hands often for easier handling.

Step 6

Add kneidlach to rapidly boiling water. They will float to the top in about 2 minutes. Continue cooking for 6 to 8 minutes until cooked all the way through.

Step 7

Remove with a slotted spoon and store in a single layer in an oblong casserole. (May be prepared in advance, covered and refrigerated until serving time.)

Step 8

Serve in hot chicken soup or vegetable soup.

Step 9

Note: Do not freeze.

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