Gluten Free Polish Potato Kluski

GF Polish Kluski

Comment: We’re not sure where this should be listed so we have it under Sides but it could very well be under Snacks or Meals. Wherever, these are a tasty, filling potato-base item that is sure to satisfy hungry appetites...Polish or not. In fact, these are very similar to Italian Gnocchi so you’re getting the best of both Nationalities. And when making, the ingredient quantities we are suggesting are estimates as you’ll need to add or subtract to get the right consistency, or cut the dough a bit differently in order to come up with size and shape you want because there is no precise method for making the Kluski/Gnocchi. Everyone does it differently and everyone is right.
Cooking time:
Boiling the potatoes, 20 minutes; frying each batch, 5 minutes

Ingredients:gluten free noodles
4 large, peeled white potatoes, boiled and mashed
2 medium onions, one cut into quarters and one finely chopped
2 cloves of garlic, peeled and sliced
1 cup flour + ¼ cup for dusting cutting board
2 eggs
¼ tsp salt
¼ tsp pepper
For frying the dough:
  1. 2 pieces of bacon cut into fine bits and you may want to wait until the bacon is cooked before cutting into bits as breaking up cooked bacon is easier than when it’s uncooked
  2. 1 finely chopped onion


  1. In a 3 quart pan w/lid, bring 2 quarts of salted water to a low boil.
  2. In a 3 quart pan w/lid cook potatoes, onion and garlic until the potatoes can be mashed. Drain and mash.
  3. Allow mashed potatoes to cool and then begin making the dough by gradually adding the flour and eggs to the potatoes ‘kneading’ it as if you were making bread dough. It gets thick and hard to mix until you add more egg, then add more flour, egg, flour – until you have a ball of dough.
  4. On a wooden or plastic cutting board, spread out a thin layer of flour and begin flattening the dough which you will have to do in increments as the ball of dough will be too much for any one board to handle.
  5. When you have a sheet of dough, about 1 inch thick, begin cutting the Kluski into strips about 2 inches wide by 1 inch long and drop them – one by one – into the low boiling water. Once they surface, which only takes a minute, remove with a slotted spoon, rinse softly with cold tap water and place them on a cookie sheet to cool. Repeat this process until all dough has been prepared.
  6. While preparing the Kluski (above) take a 12" fry pan, add bacon and chopped onion stirring frequently until the bacon is cooked. At this point begin adding the Kluski enough so as to cover the inside of the pan and begin flipping them gently until each side is slightly browned. Leave them in the pan, push to one side and then add a 2nd batch and repeat until all have been browned. At this point they should all be somewhat covered with the bacon bits and onion and ready to serve.
Condiments: Ketchup, Sour Cream