2 cups flour
2 large eggs, lightly beaten
1 tsp salt
pinch nutmeg (optional)
water to make a stiff, yet pliable dough
2 large russet potatoes, cooked and cubed
1 medium onion
vegetable oil, for frying
In a large mixing bowl, whisk together flour and salt (and nutmeg if you choose). Make a well in the centre and pour in eggs. With a fork, incorporate the eggs and flour together until loosely combined, adding a bit of water as needed to make a stiff dough. Form into a ball and turn out onto a floured surface. Knead until dough is smooth. Place in a bowl and cover with plastic wrap. Set aside to rest for about 30 minutes.
Bring a large pot of salted water to boil. With a clean, sturdy pair of kitchen scissors, snip small pieces of knepfla dough into water and boil for 10 minutes (you’ll have to do this in 2-3 batches). Drain.
In a large, heavy skillet over medium heat, sauté onion in oil until soft and lightly coloured. Add knepfla and diced potatoes and fry, turning over with a spatula or wooden spoon, until thoroughly heated and lightly browned. Serve with cream gravy or sour cream.
2-3 tbs butter
1 cup cream
flour for thickening
In a small saucepan or skillet over medium heat, melt butter. Add the cream and carefully bring to a boil. Add flour, a sprinkling at a time, whisking constantly until gravy thickens. Continue to whisk over heat for another minute or two to be sure the flour is cooked.