Yesterday, I was reading a German cook book and came across these unusual looking things. They are made using gnochhi dough, but fried in butter at the end. They would make wonderfully delicious little morsels.
- Make the gnocchi dough as per the recipe. Put some flour on your hands and a little on the counter, then pinch off a little dough.
- Roll it out to a sausage shape, then roll the ends a bit more to make them thinner like in the picture.
- Now bring a big saucepan of water to the boil, add a little salt.
- Drop in the dumplings a few at a time and when they rise to the surface, they’re done. It will only be a few seconds, so don’t leave them.
- Drain them well, and cook all the remaining dumplings.
- The finger dumplings can now be kept until you are ready to eat them.
- When you are ready, melt a couple of tablespoons of butter in a frying pan and sauté the dumplings for a few minutes until they have a good colour and a bit of crispiness.
- Eat immediately.
These would be simply delicious as the main element of a meal or as an accompaniment. You could flavour the butter with a little garlic and/or a few sage leaves or rosemary sprigs, or flavour the dumplings themselves with tomato purée or tinned/frozen spinach. If you have the funds, they would be great as a side dish with any meat course, or you could serve them with some fresh tomatoes and sauted mushrooms, a plain or filled omelette, a tomato or meat ragu, some tuna, anything you like really. You could push a tiny knob of cheese inside and mould the finger around it. You could use them as a snack, or as a pudding. Serve them with a fruit compote, dust with icing sugar. Flavour them with cocoa, or coconut, dip them into cranberry curd! Yum yum.