Kartoffelknödel

Kartoffelknödel are soft, chewy potato dumplings that are a beloved side dish in German cuisine, particularly popular in Bavaria and Swabia. They are traditionally made from a mixture of raw and cooked potatoes, often with a bread crouton center, and are typically boiled until tender. These dumplings are commonly served alongside rich, savory dishes like roast pork, sauerbraten, or game meats.

🍽️ Nutrition at a glance

As a potato-based dish, Kartoffelknödel are high in carbohydrates, providing a good source of energy, with a moderate amount of protein and very little fat. A typical serving of two medium dumplings contains roughly 200-300 calories, along with potassium and some B vitamins from the potatoes.

Nutrition breakdown

Calories	350 kcal
Protein	6 g
Carbs	65 g
Fat	8 g
Fiber	3 g
Sugar	2 g
Sodium	600 mg
Potassium	450 mg
Phosphorus	120 mg
Iron	1.5 mg
Vitamin C	8 mg
Thiamin (B1)	0.1 mg
Niacin (B3)	1.5 mg
Folate	25 mcg
Magnesium	30 mg

Per 4 dumplings (200 g) · estimated, varies by recipe

💡 What's interesting

What makes Kartoffelknödel unique is the traditional 'Semmelknödel' variation, which uses stale bread rolls to create a lighter, fluffier texture, showcasing a classic German principle of using leftover ingredients. Nutritionally, they serve as a hearty, starchy base that balances and soaks up the intense flavors of the rich gravies they are often paired with.