Njoki
gnocchi
Adriatic and Balkan gnocchi traditions, commonly potato-based and served with meat sauces or seafood.
About this dish
Adriatic and Balkan gnocchi traditions, commonly potato-based and served with meat sauces or seafood. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Dalmatian potato njoki
- 700 g cooked peeled starchy potatoes, riced and cooled
- 180-240 g all-purpose flour
- 1 egg
- 20 g butter
- 1/2 tsp salt
- pinch of nutmeg
Serve
- 300 ml prepared pašticada sauce or other meat gravy
- 1
Use 700 g cooked peeled starchy potatoes, riced and cooled; 180-240 g all-purpose flour; 1 egg and the listed remaining ingredients. Mix potatoes, egg, butter, salt, nutmeg and 180 g flour gently; add more flour only if needed for rolling. Use dry cooled mash and fold lightly; excess flour or kneading makes tough njoki.
- 2
Form 2 cm ropes, cut 2 cm pieces and press each lightly across a fork, making ridges on one side and a hollow on the other. Dust lightly, cut equal pieces and make grooves without flattening completely.
- 3
Serve: 300 ml prepared pašticada sauce or other meat gravy. Boil in batches until floating, then 1-2 minutes longer until cooked inside. Drain and serve with warm sauce. Use roomy water; floating begins final cook. Test a tender center, not raw paste. Drain well and fold gently into hot prepared sauce before cheese.
Note
The elongated ridged shape holds sauce. Njoki are closely related to Italian potato gnocchi; this is a regional preparation rather than an invented new dough.