Poppy seed potato dumplings with broccoli

Poppy seed potato dumplings with broccoli

Total: 1 hr 15 Min. | Active: 1 hr
vegetarian
Nutritional value / people: 432 kcal
, Fat: 20 g
, Carbohydrate: 45 g
, Protein: 12 g

Ingredients

6 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

500 g mealy potatoes, cooked in their skins
2 eggs
175 g white flour
50 g durum wheat semolina
1 ½ tbsp poppy seeds
1 tsp salt
a little pepper

Potato dumplings

a little white flour
salted water

Vegetables

a little butter
1 onion
500 g broccoli
1 dl vegetable bouillon
2 dl cream
2 tbsp marjoram leaves
salt and pepper to taste

Crumble

50 g bread
25 g butter
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Dough

Peel the potatoes, cut into pieces, press through a sieve into a bowl and allow to cool a little.

Beat the eggs. Mix the flour with all the other ingredients up to and including the pepper.

Mix the flour mixture and eggs into the potatoes. Quickly knead into a soft, smooth dough. Cover and leave to rest at room temperature for approx. 15 mins. Quarter the dough.

Potato dumplings

On a well-floured surface, shape each piece of dough into a roll approx. 2.5 cm in diameter. Cut into pieces approx. 1 cm wide.

With a little flour, shape the dough by hand into finger-shaped dumplings that are a little thinner at the ends.

Cook the dumplings in batches in gently simmering salted water until they float to the surface. Remove with a slotted spoon and drain well.

Vegetables

Heat the butter in a frying pan, finely chop the onion and sauté for approx. 3 mins. until golden brown. Cut the broccoli into florets, add to the pan and cook briefly. Pour in the stock.

Simmer the broccoli for approx. 5 mins. until almost soft. Add the cream and dumplings, heat gently, chop the marjoram, stir in and season.

Crumble

Cut the bread into small cubes. Heat the butter in a non-stick frying pan. Add the bread cubes, toast and stir over a medium heat until golden brown.

Good to know
Serve: Serve the poppy seed potato dumplings with the broccoli, sprinkle with the croutons.

How-tos

Our recommendations

Similar recipes

VAL_Teaser_Swipe_and_cook_16x9

Swipe & Cook

Finding inspiration and discovering new recipes is easy as pie: swipe through our recipes and find your perfect match from over 5,500 recipes – including vegetarian, vegan, lactose-free and gluten-free options.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

New: Can’t decide? Swipe & Cook
will suggest a recipe at random.