- 1 lb 2 oz waxy potatoes, such as desiree, sebago or nicola
- 1 3/4 oz butter, softened
- 5 1/2 oz plain (all purpose) flour
- 1 egg
- pinch of salt
- 1 3/4 fl oz orange syrup
- 1 lb 2 oz dark chocolate, melted
- 1 3/4 oz butter
- 1 cup dry breadcrumbs
- 1 3/4 oz ghee
- 1 3/4 oz caster (superfine) sugar
For the dough, cook the potatoes in their skins in boiling water. Allow the potatoes to cool completely, then peel and pass through a potato ricer into a large mixing bowl. Mix in the softened butter, flour, egg and a pinch of salt. Shape the potato mixture into balls measuring 1.5 cm (1/2 in) in diameter, then set aside.
Make the ganache by heating the orange syrup in a saucepan over low heat until the temperature reaches 80ºC (176ºF), using a sugar thermometer to check the temperature. Remove the pan from the heat and fold in the melted chocolate until the mixture is smooth. Stir in the butter, mix well and allow to cool. Once the mixture has cooled and thickened, shape the chocolate ganache into balls measuring 1.5 cm (1/2 in) in diameter, then set aside.
For the crumb, cook the breadcrumbs in the ghee in a frying pan over medium heat until golden brown. Allow to cool then stir in the sugar.
When you’re ready to cook the dumplings, push the chocolate ganache balls into the center of the potato balls and shape the dough around them so the chocolate is completely enclosed in the dough. Cook the dumplings in boiling water for 4 minutes, then remove and dip the balls into the breadcrumb and sugar mixture. Serve hot with ice cream, if desired. Serves 4.
About this recipe
“Knedle are a Central European dessert, Austrian in origin. Usually they are made with plums, but this is my own version. You could use many different fillings, as well as different sauces. Strawberries and cherries are very nice in knedle, and they are delicious served hot with ice cream and a few pieces of sticky candied orange on the side.” -- Ino Kuvačić
Recipes used with permission from Dalmatia: Recipes from Croatia's Mediterranean Coast by Ino Kuvačić, photography by Chris Middleton and Ino Kuvačić.