Swedish Kroppkaka Gnocchi
If you’re a mashed potato enthusiast like me, then you’re in for a treat with this Swedish Kroppkaka Gnocchi recipe. Picture this: tender potato dumplings filled with savory bacon and onion, served with a dollop of lingonberry preserves and a generous spoonful of sour cream. It’s comfort food at its finest, with a Swedish twist that’s sure to impress even the most discerning palates.
The Story Behind Kroppkakor
Kroppkakor originates from the southern regions of Sweden and is a beloved traditional dish. These potato dumplings were traditionally filled with a mixture of onion and pork or bacon, creating a rich and flavorful bite. Served with lingonberry jam and sour cream, kroppkakor is a delightful combination of sweet, savory, and creamy textures that dance on your taste buds.
From Dumplings to Gnocchi: A Modern Twist
While the traditional method involves shaping the dough into dumplings, I took a shortcut and transformed them into gnocchi. With a busy schedule and hungry little ones to feed, I opted for a quicker cooking method without compromising on flavor. By mixing the bacon and onion filling directly into the dough, I created a simpler yet equally delicious version of this classic dish.
Easy and Flavorful Cooking Process
Making Kroppkaka Gnocchi is a breeze. Start by boiling potatoes until tender, then mash them into a smooth consistency. Mix in flour, eggs, and seasoning to create a sticky dough, then fold in the bacon and onion mixture. After a brief chilling period, roll the dough into small pieces and boil until they float. Finish by pan-frying the gnocchi for a crispy exterior or freezing them for future use.
Whether you enjoy Kroppkaka Gnocchi as a main dish or a side, it’s sure to be a hit at any gathering. Pair it with lingonberry jam and sour cream for an authentic Swedish experience, or get creative with your toppings. With its irresistible blend of flavors and textures, this dish is bound to become a new favorite in your recipe repertoire.
Swedish Kroppkaka Gnocchi Recipe
- 3 lb. potatoes cut into small pieces
- 2 1/2 c flour
- 2 eggs plus 1 yolk
- Salt to taste
- 1 lb bacon finely chopped
- 1 large onion minced
- 1 Tbsp. ground allspice
- Lingonberry Jam
- Sour Cream
- Boil potatoes in a 4 qt pan of salted water until tender.
- In a skillet over medium high heat, cook bacon and onions until bacon is crisp and onions are golden, about 8 minutes
- Pour off and discard fat.
- Mix in allspice to the bacon mixture and let cool.
- Drain potatoes and allow them to cool.
- Transfer them to a bowl and mash them until they are smooth.
- Add flour, eggs, egg yolk and salt, mix well until you have a sticky dough like consistency.
- Gently fold in the onion and bacon mixture to the dough.
- Cover with plastic wrap and chill for at least 30 minutes.
- Bring an 8 qt pan of salted water to boil.
- On a lightly floured surface roll your dough into snakes about the thickness of your thumb. Slice into one inch pieces and add to the boiling water.
- When the gnocchi floats transfer them to a pan of heated oil and pan-fry or place on a baking sheet to freeze.
- Serve pan fried gnocchi with lingonberry jam and sour cream.
After discussing it with The Chef, we opted for making it more like gnocchi with the filling mixed into the dough. Either way yields very delicious results.