I usually make Quenelles d’Asburgo when I have more potatoes to use and want to prepare something filling but not too complicated. The recipe requires a little attention to detail, but it is not at all pretentious. When you're in the mood to change the classic mashed potato routine, this type of stuffed dumpling with pancetta or kaizer really brings something different to the table.
Quick Info
Total time: 1 hour and 10 minutes
Preparation time: 25 minutes
Cooking and baking time: 45 minutes (including baking in two stages)
Servings: 4-5
Difficulty: medium
Recipe type: hearty main dish, good for lunch or dinner
Ingredients
750 g potatoes (white, for mashing)
125 g all-purpose flour type 00
3 eggs (two for the final sauce, one for the potato mixture)
250 g pancetta (can be replaced with kaizer)
A bunch of fresh parsley
50 g butter (for greasing the dish)
250 ml cream (cooking cream, minimum 20% fat)
Salt
Pepper
Sweet paprika
Preparation Method
1. Peel the potatoes and wash them well. Cut them into evenly sized cubes so they cook uniformly.
2. Put the potatoes to boil in cold salted water. Let them boil until a fork easily pierces them.
3. After boiling, drain the potatoes and place them in a large bowl. Mash them as for mashed potatoes. Add one egg, flour, and salt to taste. Mix well until you obtain a homogeneous, fairly dense mixture.
4. Meanwhile, wash the parsley and dry it with a paper towel. Chop it finely.
5. Cut the pancetta into small cubes. Place it in a skillet with a little oil (just enough to prevent sticking) and sauté for a few minutes until it starts to color, but without drying it out too much. Add the chopped parsley, a pinch of paprika, and pepper to taste. Remove from heat and mix well.
6. From the potato mixture, form approximately equal-sized balls. Shape them in your palm, then make a small indentation in the center.
7. Place a teaspoon of the pancetta and parsley mixture in the center of each ball. Seal the balls well so that the filling does not leak out. If the mixture is too soft, you can use a little flour on your hands.
8. Generously grease a baking dish with butter.
9. Arrange the stuffed potato balls side by side in the dish. Don't crowd them too tightly, but they shouldn't be too spread out either.
10. Place the dish in the preheated oven at 200°C for 20-25 minutes, until they start to form a light crust on the surface.
11. While they are in the oven, beat the remaining two eggs with salt until frothy. Gradually incorporate the cream, mixing continuously.
12. Remove the dish from the oven and pour the egg and cream mixture over the potato dumplings.
13. Return the dish to the oven for another 10-15 minutes, until the egg and cream layer sets and lightly colors.
14. Serve them hot, straight from the dish.
Why I make this recipe often
Quenelles d’Asburgo is the kind of home-cooked meal with simple ingredients, but the combination of potato, pancetta, and the final layer of cream makes them hearty and suitable for a hassle-free lunch. They are easy to reheat the next day and can be adapted based on what you have in the fridge.
Tips and Variations
Tips
Use starchy potatoes for a better texture.
If the potato mixture seems too soft, let it cool for a few minutes before shaping the balls.
Greasing the dish with butter helps form a golden crust at the bottom.
Don't dry out the pancetta/kaizer too much when sautéing, or it will become tough in the filling.
For the egg and cream mixture, beat them separately before pouring over the dumplings.
Substitutions
You can use kaizer instead of pancetta, with similar results in taste.
Flour type 00 can be replaced with regular flour, but the final texture will be slightly different.
Cooking cream with 20-25% fat is ideal, but classic cream works too (not yogurt).
For a meatless version, you can leave just the parsley, but the flavor will be much simpler.
Variations
You can add finely chopped green onions to the filling for a fresher note.
A pinch of nutmeg in the potato mixture adds a subtle flavor.
If you want a more intense flavor, use a mix of grated hard cheese in the filling.
Serving Ideas
It works as a main dish alongside a simple green salad.
You can serve with pickles if you want something tangy on the side.
Even as a side dish alongside a simple roast, if you don't want it to be the star of the meal.
Frequently Asked Questions
Do I have to put cream, or can I just leave the eggs?
The cream helps with the final texture and taste. If you omit it, the top layer will be thinner, similar to a baked omelet.
Does the potato mixture need to be cold when shaping?
Ideally, it should be warm to cool, so it doesn't stick too much. If it's hot, it will be harder to work with, and the dumplings tend to fall apart.
Can I prepare the quenelles the night before?
Yes, you can shape the dumplings and leave them in the fridge covered with foil, then bake and finish with the eggs and cream the next day.
Can I make them smaller or larger?
Yes, but adjust the baking time if they are very small or very large, so they don't remain raw inside or too dry outside.
Nutritional Values
Estimated per serving (out of 5): approximately 400-450 kcal, 18 g protein, 40 g carbohydrates, 20 g fat.
Values are approximate and vary depending on the type of pancetta/kaizer used, how much cream and butter is used for greasing.
It's a fairly rich recipe, with protein from eggs and meat, carbohydrates from potatoes and flour, plus fats from cream and meat.
Storage and Reheating
The dumplings keep well in the fridge for 1-2 days, covered. They can be reheated in the oven, possibly covered with foil to prevent the top layer from drying out. I do not recommend freezing, as the texture of the potatoes suffers upon thawing. They are best consumed on the day of preparation or the next day.
Quick Info
Total time: 1 hour and 10 minutes
Preparation time: 25 minutes
Cooking and baking time: 45 minutes (including baking in two stages)
Servings: 4-5
Difficulty: medium
Recipe type: hearty main dish, good for lunch or dinner
Ingredients
750 g potatoes (white, for mashing)
125 g all-purpose flour type 00
3 eggs (two for the final sauce, one for the potato mixture)
250 g pancetta (can be replaced with kaizer)
A bunch of fresh parsley
50 g butter (for greasing the dish)
250 ml cream (cooking cream, minimum 20% fat)
Salt
Pepper
Sweet paprika
Preparation Method
1. Peel the potatoes and wash them well. Cut them into evenly sized cubes so they cook uniformly.
2. Put the potatoes to boil in cold salted water. Let them boil until a fork easily pierces them.
3. After boiling, drain the potatoes and place them in a large bowl. Mash them as for mashed potatoes. Add one egg, flour, and salt to taste. Mix well until you obtain a homogeneous, fairly dense mixture.
4. Meanwhile, wash the parsley and dry it with a paper towel. Chop it finely.
5. Cut the pancetta into small cubes. Place it in a skillet with a little oil (just enough to prevent sticking) and sauté for a few minutes until it starts to color, but without drying it out too much. Add the chopped parsley, a pinch of paprika, and pepper to taste. Remove from heat and mix well.
6. From the potato mixture, form approximately equal-sized balls. Shape them in your palm, then make a small indentation in the center.
7. Place a teaspoon of the pancetta and parsley mixture in the center of each ball. Seal the balls well so that the filling does not leak out. If the mixture is too soft, you can use a little flour on your hands.
8. Generously grease a baking dish with butter.
9. Arrange the stuffed potato balls side by side in the dish. Don't crowd them too tightly, but they shouldn't be too spread out either.
10. Place the dish in the preheated oven at 200°C for 20-25 minutes, until they start to form a light crust on the surface.
11. While they are in the oven, beat the remaining two eggs with salt until frothy. Gradually incorporate the cream, mixing continuously.
12. Remove the dish from the oven and pour the egg and cream mixture over the potato dumplings.
13. Return the dish to the oven for another 10-15 minutes, until the egg and cream layer sets and lightly colors.
14. Serve them hot, straight from the dish.
Why I make this recipe often
Quenelles d’Asburgo is the kind of home-cooked meal with simple ingredients, but the combination of potato, pancetta, and the final layer of cream makes them hearty and suitable for a hassle-free lunch. They are easy to reheat the next day and can be adapted based on what you have in the fridge.
Tips and Variations
Tips
Use starchy potatoes for a better texture.
If the potato mixture seems too soft, let it cool for a few minutes before shaping the balls.
Greasing the dish with butter helps form a golden crust at the bottom.
Don't dry out the pancetta/kaizer too much when sautéing, or it will become tough in the filling.
For the egg and cream mixture, beat them separately before pouring over the dumplings.
Substitutions
You can use kaizer instead of pancetta, with similar results in taste.
Flour type 00 can be replaced with regular flour, but the final texture will be slightly different.
Cooking cream with 20-25% fat is ideal, but classic cream works too (not yogurt).
For a meatless version, you can leave just the parsley, but the flavor will be much simpler.
Variations
You can add finely chopped green onions to the filling for a fresher note.
A pinch of nutmeg in the potato mixture adds a subtle flavor.
If you want a more intense flavor, use a mix of grated hard cheese in the filling.
Serving Ideas
It works as a main dish alongside a simple green salad.
You can serve with pickles if you want something tangy on the side.
Even as a side dish alongside a simple roast, if you don't want it to be the star of the meal.
Frequently Asked Questions
Do I have to put cream, or can I just leave the eggs?
The cream helps with the final texture and taste. If you omit it, the top layer will be thinner, similar to a baked omelet.
Does the potato mixture need to be cold when shaping?
Ideally, it should be warm to cool, so it doesn't stick too much. If it's hot, it will be harder to work with, and the dumplings tend to fall apart.
Can I prepare the quenelles the night before?
Yes, you can shape the dumplings and leave them in the fridge covered with foil, then bake and finish with the eggs and cream the next day.
Can I make them smaller or larger?
Yes, but adjust the baking time if they are very small or very large, so they don't remain raw inside or too dry outside.
Nutritional Values
Estimated per serving (out of 5): approximately 400-450 kcal, 18 g protein, 40 g carbohydrates, 20 g fat.
Values are approximate and vary depending on the type of pancetta/kaizer used, how much cream and butter is used for greasing.
It's a fairly rich recipe, with protein from eggs and meat, carbohydrates from potatoes and flour, plus fats from cream and meat.
Storage and Reheating
The dumplings keep well in the fridge for 1-2 days, covered. They can be reheated in the oven, possibly covered with foil to prevent the top layer from drying out. I do not recommend freezing, as the texture of the potatoes suffers upon thawing. They are best consumed on the day of preparation or the next day.