Ingredients with Measurements:
- 1 kg potatoes
- 200g ricotta cheese
- 200g spinach
- 1 egg
- 150g flour
- Salt and pepper to taste
- Nutmeg to taste
- Butter for frying
Special equipment needed:
- Potato ricer
- Large pot for boiling
Step-by-step instructions:
1. Peel and boil the potatoes until they are soft.
2. Mash the potatoes with a potato ricer and let them cool.
3. In a separate bowl, mix the ricotta cheese, spinach, egg, salt, pepper, and nutmeg.
4. Add the ricotta mixture to the mashed potatoes and mix well.
5. Slowly add the flour to the mixture until it forms a dough.
6. Divide the dough into 8-10 portions and shape them into balls.
7. Bring a large pot of salted water to a boil.
8. Gently add the balls to the boiling water and cook for 15-20 minutes, or until they float to the surface.
9. Remove the balls with a slotted spoon and let them drain.
10. In a frying pan, melt some butter and fry the balls until they are golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 50g
Protein: 15g
Substitutions for ingredients:
- Instead of ricotta cheese, you can use cottage cheese or quark.
- Instead of spinach, you can use kale or Swiss chard.
Variations:
- Add chopped onions or garlic to the ricotta mixture for extra flavor.
- Serve the Klöße with a mushroom sauce or gravy.
Tips and tricks:
- Make sure the potatoes are well mashed to avoid lumps in the dough.
- Use a slotted spoon to remove the Klöße from the boiling water to avoid them breaking apart.
- Fry the Klöße in batches to avoid overcrowding the pan.
Storage instructions:
Store the Klöße in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the Klöße for 5-10 minutes or until heated through.
Presentation ideas:
Serve the Klöße on a platter with some fresh herbs for garnish.
Garnishes:
Fresh herbs such as parsley or chives.
Pairings:
Serve the Klöße with a side of sauerkraut or roasted vegetables.
Suggested side dishes:
- German potato salad
- Braised red cabbage
- Roasted Brussels sprouts
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the Klöße are falling apart in the boiling water, make sure they are well shaped and compact.
Food safety advice:
Make sure the Klöße are cooked through before serving.
Food history:
Thüringer Klöße are a traditional German dish made from potatoes and flour. They are a staple in Thuringia, a region in central Germany.
Flavor profiles:
The Klöße have a soft and fluffy texture with a savory flavor from the ricotta and spinach.
Serving suggestions:
Serve the Klöße as a main dish with a side of vegetables or as a side dish with a meat dish.
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Region: German