Kartoflane Kluski Recipe
Kartoflane kluski is one of the great tastes of Polish cuisine. When many people think of Polish cuisine, the first dish that comes to mind is pierogi/piruhi or cabbage dishes, but in fact, there are many different ravioli/pasta recipes besides pierogi in Polish cuisine. Kartoflane kluski is one of these pasta recipes.
Although Kartoflane kluski reminds gnocchi in terms of appearance and ingredients, it is quite different in terms of preparation method. Potatoes are boiled for gnocchi, while potatoes are used raw in kartoflane kluski. The juice of the grated potatoes is squeezed out just like we do when making mucver. If you find the amount of potatoes too much, don't worry. Since the juice of the potatoes is squeezed, the amount is considerably reduced. I'm sure you'll be surprised how much water comes out of the potatoes.
Kartoflane is traditionally served mixed with well-roasted onions and bacon. But I've also seen it served with cheese this way in a few places. Mixing it with just onions is also an option, but the only valid reason to do so is if you don't consume cheese or don't have cheese at home. Otherwise, I don't think anyone should deprive this dish of cheese. If you doubt the compatibility of onions and cheese, you can consider the flavor of leek börek with cheese. Onion and cheese go together as well as leeks and cheese. But of course, I think it can be tried with different sauces as in the pumpkin gnocchi recipe.
Meanwhile, homemade pastas are usually made with standard flour and therefore they are not gluten-free. I also tried the recipe with potato starch to make it a homemade pasta type for those on a gluten-free diet. It gave very successful results. The consistency is a little firmer, but I think this is a very acceptable effect. If you are not on a gluten-free diet, you can use the same amount of flour.
In order for the pasta not to fall apart while cooking, the dough must have a good consistency and for this, the juice of the potatoes must be well squeezed. If you haven't squeezed it well enough, you can tell by its consistency. In this case, you can increase the amount of starch/flour.
Enjoy the recipe...
- 1 kg of potatoes,
- 2 eggs,
- 1 cup of potato starch (you can use all purpose flour if you don't need it to be gluten-free),
- 1 onion,
- 7-8 tablespoons of olive oil,
- Water to boil,
- Crushed white cheese/feta cheese for topping.
- Heat the the olive oil in a large pan, add the finely chopped onion and stir fry until it turns brown and set aside,
- Peel the potatoes and grate them with the fine side of the grater or grind them with a food processor,
- Take the grated potato into a cheesecloth and squeeze the juice as much as you can,
- Take the potato pulp in a bowl, add salt and eggs and mix,
- Add the potato starch and mix,
- Boil 1.5 lt of water in a deep pot and add the desired amount of salt,
- While the water continues to boil, take small pieces of the dough you prepared with a teaspoon (about half a teaspoon) and drop them into the boiling water,
- After all the dough is finished, boil them for a few more minutes, strain with a colander and add them to the roasted onions,
- Cook for a few minutes on low heat and remove from the fire,
- Divide into serving plates and sprinkle with crushed white cheese.
Enjoy your meal...