Zwetschgenknödel with Vanilla Sauce

Ingredients

• 500g (1.1 lb) potatoes, boiled and mashed 500g (1.1 lb) potatoes, boiled and mashed
• 150g (5.3 oz) all-purpose flour 150g (5.3 oz) all-purpose flour
• 1 egg 1 egg
• 1/2 tsp salt 1/2 tsp salt
• 12 plums, pitted 12 plums, pitted
• 100g (3.5 oz) breadcrumbs 100g (3.5 oz) breadcrumbs
• 50g (1.8 oz) butter 50g (1.8 oz) butter
• 1/2 tsp ground cinnamon 1/2 tsp ground cinnamon
• 1/4 cup granulated sugar 1/4 cup granulated sugar
• 1 cup milk 1 cup milk
• 1 vanilla bean, split and seeds scraped 1 vanilla bean, split and seeds scraped
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 60g (20g sugars)
• Protein: 8g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   In a large bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a smooth dough forms.
2. 2.
   Divide the dough into 12 equal portions. Flatten each portion in your hand and place a plum in the center. Wrap the dough around the plum, sealing it completely.
3. 3.
   Bring a large pot of salted water to a boil. Gently drop the dumplings into the boiling water and cook for about 10 minutes, or until they float to the surface.
4. 4.
   In a separate pan, melt the butter over medium heat. Add the breadcrumbs and cinnamon, and toast until golden brown. Remove from heat and set aside.
5. 5.
   In a small saucepan, combine the milk, sugar, vanilla bean, and seeds. Heat over medium-low heat until the mixture comes to a simmer. Remove the vanilla bean.
6. 6.
   Serve the Zwetschgenknödel hot, sprinkled with the toasted breadcrumb mixture and dusted with powdered sugar. Drizzle the vanilla sauce over the dumplings.

Treat your ingredients with care...

• Potatoes — Be sure to use starchy potatoes like Russet or Yukon Gold for the best texture in the dumplings.
• Plums — Choose ripe but firm plums for easier handling and to ensure they hold their shape during cooking.
• Vanilla bean — If you don't have a vanilla bean, you can substitute with 1 teaspoon of vanilla extract.

Tips & Tricks

• Dust your hands with flour when shaping the dumplings to prevent sticking.
• To test if the dumplings are cooked, remove one from the boiling water and cut it in half. The plum should be soft and the dough cooked through.
• For an extra touch of flavor, add a pinch of ground cloves or nutmeg to the vanilla sauce.

Serving advice

Serve the Zwetschgenknödel warm as a dessert or sweet treat. They can be enjoyed on their own or with a dollop of whipped cream on top.

Presentation advice

Arrange the Zwetschgenknödel on a serving platter, dust them generously with powdered sugar, and drizzle the vanilla sauce over them. Garnish with a sprig of fresh mint for a pop of color.