Gluten-Free Potato Dumplings with Dairy-Free Brown Butter Sage Sauce (Krumplis Nokedli)

Instructions

1. 1Boil the about 910 g of potatoes in a large 6-quart (or larger) pot of water over high heat (100°C / 100°C) for 20-30 minutes, or until they are easily pierced with a fork. Drain the potatoes, then carefully peel them while still warm. Mash the peeled potatoes thoroughly with a potato masher or fork until no lumps remain.
2. 2In a large mixing bowl, combine the mashed about 910 g of potatoes, 1 cup of gluten-free all-purpose flour, 1 tsp of salt, and 1/4 tsp of nutmeg. Mix with a sturdy spoon or your hands until a cohesive, slightly sticky dough forms. Do not overmix.
3. 3Fill a large 6-quart (or larger) pot with at least 4 quarts (16 cups) of water and add 1 tablespoon of salt. Bring the water to a rolling boil over high heat (100°C / 100°C).
4. 4Using a small spoon (about 1/2 teaspoon capacity), carefully drop small, irregular portions of the dough (roughly 1.27 cm to 1.905 cm in size) into the vigorously boiling water. Do not overcrowd the pot; cook in batches if necessary.
5. 5Cook the dumplings for 3-5 minutes, until they float to the surface of the water and have cooked for an additional 2 minutes after floating. Use a slotted spoon to remove the cooked dumplings from the water and transfer them to a large bowl.
6. 6In a 30.48 cm skillet, melt the 1/2 cup of dairy-free butter over medium heat (approximately 148.9-162.8°C / 150-160°C). Add the 1/4 cup of fresh sage leaves. Cook for 3-5 minutes, stirring occasionally, until the dairy-free butter turns golden brown and smells nutty, and the sage leaves become slightly crispy.
7. 7Add the cooked dumplings to the skillet with the brown butter sage sauce. Gently toss the dumplings for 1-2 minutes to coat them evenly with the sauce. Serve the potato dumplings immediately while hot, perhaps alongside a simple green salad.

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