Fluffy Potato Kneidlach

Delight your taste buds with the ultimate comfort food—Fluffy Potato Kneidlach, a modern twist on traditional matzo balls that's perfect for any occasion! Made with creamy russet potatoes, matzo meal, and a touch of potato starch for a feather-light texture, these delicate dumplings melt in your mouth. Infused with subtle hints of onion powder, black pepper, and optional fresh dill, they bring a savory depth to every bite. Gently simmered in vegetable broth, the kneidlach are soft, pillowy, and irresistibly airy. Whether served as a centerpiece in a bowl of steaming soup or paired with your favorite entrée, this recipe offers a gluten-free-friendly spin on a cherished classic. With simple, wholesome ingredients and easy-to-follow steps, these fluffy potato dumplings are destined to become a new family favorite for festive gatherings or cozy weeknights alike!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

Ingredients

• 3 large Russet potatoes
• 1 cup Matzo meal
• 2 large Eggs
• 2 tablespoons Potato starch
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Onion powder
• 2 tablespoons Fresh dill (optional, finely chopped)
• 8 cups Vegetable broth (or water with a pinch of salt)

Directions

Step 1

Peel the potatoes and cut them into chunks. Place them in a large pot, cover with water, and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 15-20 minutes.

Step 2

Drain the potatoes and let them cool slightly. Mash the potatoes until completely smooth, ensuring there are no lumps. Let the mashed potatoes cool to room temperature.

Step 3

In a large mixing bowl, combine the mashed potatoes, matzo meal, eggs, potato starch, salt, black pepper, onion powder, and fresh dill (if using). Mix everything thoroughly until a soft, sticky dough forms.

Step 4

Cover the bowl with plastic wrap and refrigerate the mixture for 20-30 minutes. This helps the dough firm up and makes it easier to handle.

Step 5

Bring the vegetable broth (or salted water) to a gentle boil in a large pot.

Step 6

With wet hands, gently shape the dough into balls, about the size of a walnut. Be careful not to over-handle the dough as this can make the kneidlach dense.

Step 7

Carefully drop the kneidlach into the simmering broth. Reduce the heat to low, cover the pot, and let them cook for 25-30 minutes. Do not overcrowd the pot; cook them in batches if necessary.

Step 8

Once cooked, the kneidlach should have expanded slightly and feel light and fluffy. Remove them from the pot with a slotted spoon.

Step 9

Serve the potato kneidlach warm in soup or alongside your favorite main dish. Enjoy!

Nutrition Facts

Serving size	3069.3 grams (3069.3g)

Amount per serving	% Daily Value*
Calories	1624

Total Fat 11.60g	15%
Saturated Fat 3.40g	17%
Polyunsaturated Fat NaNg
Cholesterol 372mg	124%
Sodium 6972mg	303%
Total Carbohydrate 323.30g	118%
Dietary Fiber 21.50g	77%
Total Sugars 20.00g
Protein 55.00g	110%

Vitamin D 82IU	410%
Calcium 305mg	23%
Iron 16mg	88%
Potassium 6177mg	131%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 6.5%

Protein: 13.6%

Carbs: 79.9%