Basic Lectin Free Dumpling/Gnocchi/Spaetzle Recipe
- Lectin Free Gourmet
- 8 hours ago
- 1 min read
Dumplings are a cornerstone of Austrian cuisine and reflect its deep connection to tradition, seasonality, and comfort food. Found in countless regional variations, they are served in soups, as hearty sides, or as sweet dishes, bringing warmth and familiarity to the table. This recipe captures that heritage beautifully while keeping the preparation simple and approachable. The dough is easy to handle, reliable, and versatile, making it ideal for everyday cooking as well as special meals. Its soft texture and mild flavor pair effortlessly with many dishes, proving why dumplings remain an essential and beloved element of Austrian cooking culture.
Ingredients (4 servings)
2 large chicken eggs
7 oz (about 1¼ cups) Lectin Free PAST A& NOODLES MIX
Pinch of salt
⅓–½ cup water or sheep’s milk (as needed for a soft dough)
Preparation
Whisk the eggs in a bowl. Add the remaining ingredients and mix until a smooth, elastic dough forms.
Cover the dough and let it rest in the refrigerator for about 30 minutes.
Bring a large pot of salted water to a boil.
Shape the dumplings and put them into the boiling water.
Cook until the dumplings float to the surface.
Remove with a slotted spoon, rinse briefly with cold water, and drain well.
