So what if you would add sweet potato to color and nutrify (like my new word?) the standard Spätzle? Besides being pretty and orange you would also have added nutrition, right? Although once you tired them, you’re not going to care about any of that, they are good freshly out of the water or like shown here, reheated in a skillet to add some crunch the next day. As I was re creating these (when I first made them and promised to have them up on the blog soon, I apparently was so exited that I forgot wholly and totally to write down the recipe 😦 Soooo, I got to re-create them, and doing so I was wondering if it is a tad strange that this German-speaking lady does not have any recipe’s for the original version up on the blog yet? Something so quintessential as Knöpfli! You may know the little dumplings as Spätzle, but where I am from they are Knöpfli, little buttons 🙂 After reminiscing about this, maybe I will put how to go about making the originals on my list of things to do…
- I medium sweet potato
- 1 egg
- 1/2 cup water
- 1/2 to 3/4 cups flour
- pinch of salt
- Bake the sweet potato in a 375º oven until cooked and soft throughout when tested with the tip of a knife. Let cool slightly then cut it open and scrape the flesh into a bowl. Mash it with a fork and set aside to cool some more. (Do NOT microwave the sweet potato, baking will help remove some of the moisture making the result much drier, if your dough is too soft, it won’t stick together when boiling)
- Mix in the water, egg and salt and stir well to combine. Then add the flour, stirring gently starting with 1/2 cup. The resulting dough should be thick and only move slowly when you tilt the bowl. If necessary add the additional 1/4 cup of flour (This depends on the size of the sweet potato for one, but also on how humid or dry your kitchen is). Set aside for half an hour to let the dough rest.
- Set a pot of water to a boil. Get out a small wooden cutting board and rinse it off with cold water. Scoop about 1 cup of the dough (it should be thick and blob like, not runny) onto the board, holding it slightly tilted over the boiling water, and using the back of a flat knife, ‘cut’ slivers of it and slide off the board into the water. The Knöpfli should be roughly 1/4″ wide by 2″ to 3″ long.* Leave them in the boiling water until they swim to the surface. Skim them out using a wire mesh strainer or slotted spoon. Set aside to drain. Repeat process with remaining dough.
- Serve hot right away or heat some butter in a skillet and cook them until browned. (My favorite way)
*This is the old fashioned way of making them, you can also buy a special tool that allows you to make them much quicker and push the dough through what looks like a coarse grater.
Here with herbs in the dough and below after pan frying the next day
© 2012 SimpleHealthyHomemade