Silesian Dumplings aka Giant Gnocchi

1lb/450g starchy potatoes
1 egg, lightly beaten
1/2 -3/4 cup flour (my mom uses AP, I use wholewheat)
1/2 teaspoon salt

Yields 10-12
Peel the potatoes, cut them into big chunks. Cook them in plenty of salted boiling water until tender, about 10 minutes. Drain and let cool a little. Push the cooled pieces of potato through a potato ricer into a large bowl. Add salt and the egg and blend into the potatoes. This is best be done with your hands. Knead in the flour, little by little. You might get the right consistency with 1/2 cup of flour. If the dough seems too wet, add more flour, just a little at a time. The dough should be moist. At the same time, it should be easy to form balls out of the dough. No dough should be left sticking to your hands while rolling.

To be on the safe side, you can do a test run with just one dumpling.

Roll a ball of the size of a medium tomato.

Keep a big pot filled with hot (not boiling, but close to it) salted water over low heat. Add the dumpling, and let it cook in the hot water. The dumpling is ready when it pops up to the water surface. That takes about 5-10 minutes. Take out with a slotted spoon. Cutting it with a knife, and giving it a taste will give you a clue, if the consistency is right. They should be slighty springy, keep their shape when cutting. Adjust the flour amount in the dough, if the dumpling is falling apart or seems to wet. If the dumplings seems rubbery, you have used too much flour. In this case, you gave to start from scratch.

If the consistency is right, repeat rolling balls until all dough is used up.
Place the remaining dumplings into the barely simmering water. Don't overcrowd the pot. They should not touch each other at the bottom of the pot. Once they pop up, take them out with a slotted spoon. Transfer to serving bowl. Ready to serve.

© Anja's Food 4 Thought. Recipe from