|
|
|
|
Chow at my house tonight
in article t, Margaret
Suran at lid wrote on 12/28/03 5:25 PM:
> There is a similar Jewish kind of gnocchi, called Kluschki or something
> like that. It's made with eggs, butter, flour, potatoes, salt and some
> other ingredient, stale rolls or semolina or something. You roll the
> dough into a long, thin rope and snip off pinkie finger sized pieces
> into the boiling water. Or, you can shape each piece without making the
> rope, by rolling a small amount of dough between the palms of your hands.
>
> When the pasta is done, you coat it with hot toasted bread crumbs and
> sautéed onion.
Yes. My grandma served them with not bread crumbs but corn flake
crumbs...the name is (running out to the living room to the cookbook
shelf...)
Slishkas!
My grandma called them something else, I don't remember, but Gloria Kaufer
Greene calls them Slishkas in her "Jewish Holiday Cooking" book. She uses
the same dough for a plum filled dumpling.
|