POTATO NOODLES

Here’s a grandmother’s recipe related to gnocchi but from a grandmother who was not Italian. In this recipe from my mother, Annette Gertner, a potato-based dough is formed into small noodle shapes, which are tossed with breadcrumbs and onions, Austrian-style. Another way to serve the noodles is to gently fold them with warm sour cream and chives.

Makes: 4 side-dish servings

Total time: 1 hour

1 large baking potato, such as russet, peeled

1 large egg, lightly beaten 2 teaspoons salt, plus more for pot ⅔ to ¾ cup all-purpose flour, plus more for rolling

1 large onion, thinly sliced and separated into rings

3 tablespoons unsalted butter

½ cup dry plain breadcrumbs 1 teaspoon minced fresh dill

1. Cut potato in quarters, place in a pot with water to cover, bring to a boil over high heat and cook until tender, about 15 minutes. Drain and mash until smooth in a large bowl. Allow it to cool to lukewarm. Stir in the egg and half the salt. Mix in enough flour to make a soft dough that’s not sticky. Spread more flour on a board and transfer dough to the board. Knead lightly for a minute or two. Roll or pat into a rectangle that’s about ¼-inch thick.

2. Mix onion with remaining teaspoon salt and spread in a large, heavy skillet. Cover and place over low heat to steam until tender but not brown, 5 to 8 minutes. Set aside.

3. Bring a large pot of salted water to a boil. Slice dough into ¼-inch wide strips and cut into 1-inch-long pieces. Drop into boiling water, reduce heat to medium, and cook until noodles rise to the surface, 1 to 3 minutes. Drain and toss with 1 tablespoon of the butter. Keep covered.

4. Add remaining butter to the skillet with the onions. Cook on medium until the butter melts, toss, add breadcrumbs and dill and cook for a few minutes until ingredients are well-combined and the breadcrumbs are fragrant. Add noodles, reheat and gently fold everything together and serve.