Kroppkakor - Swedish Stuffed Gnocchi

Name: Kroppkakor - Swedish Stuffed Gnocchi
Total time: 3600 s
Yield: 2 servings
Ingredients: 500 g boiled potatoes; 100 g flour; 50 g lumpfish roe; 1 red onion; butter; salt; ground black pepper

Flavia Giordano @flavia

Malmo, Skåne, Svezia

Kroppkakor are boiled potato dumplings filled with a stuffing, typical of Swedish cuisine. The classic filling includes bacon and onions, but it's not uncommon to find a mushroom filling as well. They are usually served with butter and lingonberry jam. My version is not the most traditional, but I liked using lumpfish roe, an ingredient widely used in Swedish cooking.

Flavia Giordano @flavia

Saved

Ingredients

1 hour

2 servings

500 gboiled potatoes
100 gflour
50 glumpfish roe
1red onion
butter
salt
ground black pepper

Saved

Steps

1 hour

1

Boil the potatoes with the skin on. Peel them and mash them with a potato masher. Roughly mix the potatoes with the flour using a spatula.
2

Briefly work the dough on a floured surface, shaping it into a ball and then into a log. Divide it into equal cylinders about 1 1/2 inches long.
3

With a floured finger, make a central opening.
4

Fill it with the roe using a spoon. Close the gnocchi over itself, compacting well. Continue with the remaining gnocchi.
5

Cook them in plenty of salted water until they float to the surface. Remove them with a slotted spoon and brown them on both sides in a pan with melted butter. Serve hot, with sautéed red onion (or chives).