Swedish Kroppkaka Gnocchi Recipe
I have a weakness. Mashed potatoes. I could probably eat them every day and not complain. During holiday gatherings, the family always make extra so that my niece and I don’t get into physical altercations over them, we still do, but mostly as a joke… mostly. So when I came across a traditional Swedish recipe that called for mashed potatoes and bacon and sour cream as a garnish I thought, “Good enough for me!” and decided to make it.
Kroppkakor, as the dish is called is a Swedish dish, hailing from the southern regions of the country. They are namely potato dumplings with a filling of onion and pork or bacon, then served with lingonberry preserves and sour cream. Seriously, I am drooling just thinking about it.
When I started cooking, I had every intention of making them into dumplings. I really did. But when you have two young children, one of which eats like an entire football team and have to wait around for the dough to chill, time sort of becomes a much-needed commodity.
So dumplings turned into gnocchi.
And since the process of rolling out balls, poking holes into the balls, filling the holes with their delicious bacon centers and boiling them was replaced with not doing all that I have much more time to enjoy the delicious flavor explosions these little nubs of tastiness had to offer.
ITEMS WE USED TO MAKE THIS RECIPE