3 lb potatoes, boiled and mashed
2 c flour
2 lb onions, coarsely chopped
5 tbsp chicken fat
1/2 c bread crumbs
salt to taste
pepper to taste
paprika to taste
After mashing potatoes, let cool. When cooled, mix with flour, eggs
and seasonings. Roll out and pinch off small pieces(slightly bigger
than gnocchi, and tapered)Keep board floured so that mixture does
not stick. Place in salted, boiling water. When they rise and come
to top of pot, remove, rinse in cold water, and drain in colander.
While potatoes are boiling, saute the onions(USE ONLY CHICKEN FAT,
or you will be stricken with a severe guilt trip), taking care not
to brown them. Add some salt, pepper, and paprika while cooking.
Cool onions after cooking.
To assemble, have two greased pyrex casseroles at hand. In each,
mix(by hand) potato dumplings, onions, seasonings, and the bread
crumbs. Add some additional chicken fat, although the onions should
be fairly saturated in its fat.
Bake at 350F for 40 minutes or until the tops get crusty.