Gluten Free Matzo Balls - Potato Knaidelach

Name: Gluten Free Matzo Balls - Potato Knaidelach
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: 12 servings
Ingredients: 2 pounds large red potatoes; 1 large egg; 1/4 cup Potato Starch; 1 1/2-2 cups blanched almond meal; Salt and white pepper

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4.9

21 reviews

Excellent

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 15 mins
Servings
12 servings
Calories
149 kcal
Course
Main Course
Cuisine
Middle Eastern

Gluten Free Matzo Balls - Potato Knaidelach

Iris Warren

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Gluten free matzo balls recipe, made with potatoes like German potato knaidelach. Kosher for Passover, Celiac, Grain Free, Gluten Intolerant

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Ingredients

Servings

2 pounds large red potatoes
1 large egg
1/4 cup Potato Starch
1 1/2-2 cups blanched almond meal
Salt and white pepper

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Instructions

Place a large pot of salted water on the stove to boil. Scrub the unpeeled potatoes till clean. Boil the unpeeled potatoes until tender—it will take about 45 minutes.
Drain. Allow potatoes to cool to room temperature. Peel the skin from the potatoes and discard. Chop the peeled potatoes into large chunks.Place in the refrigerator and chill until they are cold all the way through (at least 2 hours). You can refrigerate them overnight, if you need to.Place a fresh pot of salted water on the stove to boil. From this point on, work quickly, or refrigerate the ingredients between steps. The potato mixture works best when it’s cold.
Remove potatoes from refrigerator and pat them dry if any moisture has accumulated. Place potatoes in a bowl and mash them with a potato masher or run them through a ricer. Mash again with a fork to get out as many lumps as possible.Mix in the egg, potato starch, 1 1/2 cups of almond meal, 1 ¼ tsp salt and a pinch of white pepper to form a dough. If the dough seems sticky, or if you prefer a denser and heavier dumpling, you can add more almond meal.
By now your water should be boiling. Turn the stove heat down until the water is nearly boiling—the water should be “shivering” slightly, just on the verge of a boil.Form potato dough into balls using ¼ cup of dough for each.
Gently place the knaidelach into the hot water.
The dumplings will sink to the bottom of the pot and slowly rise as they cook.Cook knaidelach in batches of 4-5 at a time; do not cook more than that or they will stick together and fall apart in the pot. The dumplings will lose a little bit of their potato coating as they cook, but should retain their shape.
Let the knaidelach cook for 10-15 minutes, then remove them with a slotted spoon and transfer to a dish.Keep the dumplings covered with a clean, damp towel until ready to serve.
Serve 1 or 2 knaidelach per bowl of soup. They go great in chicken soup as an alternative to matzo balls (if you need a recipe, check out my Chicken Soup for Knaidelach). They can also be added to vegetarian soup or cholent.

Notes

You will also need: Potato masher
Prep: Potatoes must chill in the refrigerator for at least 2 hours prior to assembling.
Make sure your potato starch and almond meal are certified GF.

Nutrition Information

Show Details

Calories 149kcal (7%) Carbohydrates 17g (6%) Protein 5g (10%) Fat 7g (11%) Cholesterol 15mg (5%) Sodium 21mg (1%) Potassium 383mg (11%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 30IU (1%) Vitamin C 6.6mg (7%) Calcium 41mg (4%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 149 kcal

% Daily Value*

Calories	149kcal	7%
Carbohydrates	17g	6%
Protein	5g	10%
Fat	7g	11%
Cholesterol	15mg	5%
Sodium	21mg	1%
Potassium	383mg	8%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	30IU	1%
Vitamin C	6.6mg	7%
Calcium	41mg	4%
Iron	1.2mg	7%