A dish of contrasts. I was thinking that green kneppes would be nice. The addition of peas makes them sweet, so a sour sauce reveals them.
Blanched peas, mashed with a fork, flour, water, salt and wuxi (5 spice mix). Boiled.
For the sauce, salted new onions, later mixed with minced dill, sour yogurt (at room temperature), coriander seed, pepper, nutmeg. You can use a plant based yogurt.
Coat the very hot kneppes with the sauce and serve immediately.
These USPO (unidentified shape pasta objects) are kneppes (some say kneffes, kneppfle, knodels, gnocchi…). They are one of the preferred veggies in Lorraine, perfect to go with a dish in sauce.
For another way to serve them, click here : kneppes aux croutons
That’s just about dropping pasta dough in water, then refrying…
Do you want grandma’s recipe ? What recipe ? Seriously, she’d say “Let’s make the kneppes…” and just mixed stuff. That’s easy. In mines, I put flour, egg, water, that’s sure. Then either cream, butter and milk, or a leftover of mashed potatoes. Today that was a tbs of cream cheese. A little nutmeg and black pepper.
Then serve with a dish in sauce.
I made a stir-fry with chicken gizzards.
The sauce is oyster sauce based.
A big mizuna salad.
In my place, we call those pastas kneppes. They are very popular and served at most family dinners with some meat in sauce dish.
I put a little yogurt in those. They are simply reheated in butter, with butter-fried croutons.
GOURMANDE in OSAKA 