Austrian-style Gnocchi – Nockerl

Method7 steps

1. 1

   Step 1: In a medium bowl, whisk eggs (2), milk, and salt (1/2 teaspoon) with a hand whisk or fork. Add flour (150 g) and stir well with a cooking spoon. You kind of have to beat the batter to get a lump-free and stiff batter.

   Uses 2 large eggs (about 60 g each including shell) · 1/4 cup (60 ml) milk, whole or 2 % · 1/2 teaspoon fine salt · 150 g all-purpose flour (about 1 cup plus 2 tablespoons)

2. 2

   Step 2: Bring a large pot filled with salted water to a boil.

   Uses Water for simmering the dumplings · Salt for the cooking water, to taste

3. 3

   Step 3: Dip the spoon into the gentle boiling water first, to keep the batter from sticking to the spoon.

   Uses Gently boiling salted water

4. 4

   Step 4: Using the side of a small spoon (dessert spoon), drop a small amount of batter – not more than ½ teaspoon - into the boiling water. Dipping the spoon into the hot water will remove the batter from the spoon.

   Uses Small portions of the prepared batter · Gently boiling salted water

5. 5

   Step 5: Drop in the dumplings one by one, until the batter is used up. Proceed quickly to prevent the first dumplings in the cooking water from overcooking and getting too soft. Note: If you proceed rather slowly, you can cook the drop dumplings in two (or more) batches and remove the batches from the water with a slotted spoon. I would also advice to work in batches if you are doubling the recipe.

   Uses Remaining batter, cooked in batches if needed · Dumplings in simmering water

6. 6

   Step 6: When all dumplings are in the pot, give them a stir to keep them from sticking to the bottom of the pot. Simmer for 1-2 minutes after you dropped the last dumpling into the water, then drain. Serve the dumplings right away – if not, rinse them with cold water to prevent them from clinging together.

   Simmer dumplings · 2 minUses Dumplings in simmering water

7. 7

   Step 7: Serve the cooked nockerl right away. If desired, toss with a little unsalted butter and sprinkle with chopped parsley. They work well as a side dish with Austrian beef goulash.

   Uses Cooked drained nockerl · Unsalted butter for tossing, optional · Finely chopped parsley for sprinkling, optional