{"id":3870,"date":"2026-07-26T14:51:41","date_gmt":"2026-07-26T14:51:41","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/njoki-dalmates-de-pommes-de-terre\/"},"modified":"2026-07-26T14:51:41","modified_gmt":"2026-07-26T14:51:41","slug":"njoki-dalmates-de-pommes-de-terre","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/njoki-dalmates-de-pommes-de-terre\/","title":{"rendered":"Njoki dalmates de pommes de terre"},"content":{"rendered":"\n<style>\n#fr-hr-dalmatian-potato-njoki{--bg:#f5f2eb;--surface:#fffdfa;--ink:#1d2421;--soft:#4b5550;--muted:#69706c;--gold:#8f6318;--night:#24312e;--line:rgba(36,49,46,.14);--serif:Georgia,\"Times New Roman\",serif;--sans:\"Barlow\",\"Segoe UI\",Arial,sans-serif;box-sizing:border-box;width:min(1040px,calc(100% - 24px));margin:24px auto;padding:clamp(24px,4vw,48px);border:1px solid 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.gj-hero{display:none}}\n<\/style>\n<section id=\"recipe-fr-hr-dalmatian-potato-njoki\" lang=\"fr\" dir=\"ltr\" aria-labelledby=\"recipe-title-fr-hr-dalmatian-potato-njoki\">\n<header class=\"gj-masthead\"><p class=\"gj-eyebrow\">Cuisine croate \u00b7 Gnocchis \u00b7 Recette<\/p>\n<h2 class=\"gj-title\" id=\"recipe-title-fr-hr-dalmatian-potato-njoki\"><span class=\"gj-title-main\"><b>Njoki dalmates de pommes de terre<\/b> \u00e0 la texture l\u00e9g\u00e8re<\/span><span class=\"gj-title-accent gj-serif\">servis avec une sauce brune de viande<\/span><\/h2>\n<p class=\"gj-sub\">Des njoki dalmates souples \u00e0 base de pommes de terre, fa\u00e7onn\u00e9s sans exc\u00e8s de farine puis servis avec une sauce brune l\u00e9g\u00e8re.<\/p>\n<ul class=\"gj-meta\" aria-label=\"Informations principales\"><li>Cat\u00e9gorie : <strong>Gnocchis<\/strong><\/li><li>Cuisine : <strong>Croate<\/strong><\/li><li>M\u00e9thode : <strong>Pochage<\/strong><\/li><li>Difficult\u00e9 : <strong>Interm\u00e9diaire<\/strong><\/li><\/ul><\/header>\n<dl class=\"gj-facts\" aria-label=\"Temps, quantit\u00e9 et calories\"><div class=\"gj-fact\"><dt>Quantit\u00e9<\/dt><dd>6 portions<\/dd><\/div><div class=\"gj-fact\"><dt>Pr\u00e9paration<\/dt><dd>45 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cuisson<\/dt><dd>35 min<\/dd><\/div><div class=\"gj-fact\"><dt>Repos<\/dt><dd>15 min<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>1 h 35<\/dd><\/div><div class=\"gj-fact\"><dt>Par portion<\/dt><dd>\u2248 390 kcal<\/dd><\/div><\/dl>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Potato-Njoki-3.webp\" alt=\"njoki stri\u00e9s dor\u00e9s dans une sauce brune brillante, dispos\u00e9s sur une grande assiette blanche avec une fourchette\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\"><figcaption>Njoki stri\u00e9s dor\u00e9s dans une sauce brune brillante, dispos\u00e9s sur une grande assiette blanche avec une fourchette.<\/figcaption><\/figure>\n<section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-fr-hr-dalmatian-potato-njoki\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-fr-hr-dalmatian-potato-njoki\">Contexte, go\u00fbt et technique<\/h3><\/div><div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p>Les njoki dalmates sont souvent associ\u00e9s aux sauces longues, notamment celles qui accompagnent les viandes brais\u00e9es. Leur fonction n\u2019est pas d\u2019apporter une masse compacte, mais de retenir la sauce dans de petites rainures tout en restant tendres au centre. Le choix de pommes de terre farineuses et l\u2019\u00e9vacuation de leur vapeur sont essentiels. Une pulpe humide exige davantage de farine, ce qui produit une texture \u00e9lastique et lourde.<\/p><blockquote class=\"gj-pull\">Les pommes de terre sont cuites dans leur peau, \u00e9cras\u00e9es \u00e0 chaud puis l\u00e9g\u00e8rement s\u00e9ch\u00e9es. La farine est ajout\u00e9e avec retenue, les njoki sont fa\u00e7onn\u00e9s en petits cylindres stri\u00e9s et poch\u00e9s juste apr\u00e8s leur remont\u00e9e.<\/blockquote><\/div><div class=\"gj-copy-col\"><p>La p\u00e2te doit \u00eatre travaill\u00e9e bri\u00e8vement, juste assez pour devenir coh\u00e9rente. Le fa\u00e7onnage stri\u00e9 n\u2019est pas seulement d\u00e9coratif : il augmente la surface qui retient la sauce et cr\u00e9e une fine diff\u00e9rence de texture entre l\u2019ext\u00e9rieur et le c\u0153ur. Les njoki cuisent dans une eau fr\u00e9missante, non dans une \u00e9bullition violente qui les cogne et peut les d\u00e9sagr\u00e9ger. Ils sont retir\u00e9s peu apr\u00e8s leur remont\u00e9e, puis m\u00e9lang\u00e9s imm\u00e9diatement avec la sauce.<\/p><\/div><\/div><\/section>\n<aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-fr-hr-dalmatian-potato-njoki\"><h3 id=\"recipe-timeline-fr-hr-dalmatian-potato-njoki\">Rythme de pr\u00e9paration<\/h3><ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time>0:00<\/time><span>Mise en place et pes\u00e9e.<\/span><\/li><li class=\"gj-rail-stop\"><time>45 min<\/time><span>Pr\u00e9paration principale termin\u00e9e.<\/span><\/li><li class=\"gj-rail-stop\"><time>35 min<\/time><span>Cuisson et contr\u00f4le de texture.<\/span><\/li><li class=\"gj-rail-stop\"><time>1 h 35<\/time><span>Repos \u00e9ventuel et service.<\/span><\/li><\/ol><p class=\"gj-rail-sum\"><strong>La recette en bref.<\/strong> Les pommes de terre sont cuites dans leur peau, \u00e9cras\u00e9es \u00e0 chaud puis l\u00e9g\u00e8rement s\u00e9ch\u00e9es. La farine est ajout\u00e9e avec retenue, les njoki sont fa\u00e7onn\u00e9s en petits cylindres stri\u00e9s et poch\u00e9s juste apr\u00e8s leur remont\u00e9e.<\/p><\/aside>\n<section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-fr-hr-dalmatian-potato-njoki\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-fr-hr-dalmatian-potato-njoki\">Ingr\u00e9dients<\/h3><\/div><div class=\"gj-ing-grid\"><section class=\"gj-ing-group\"><h4>Pour la recette<\/h4><ul><li><strong>1 kg de pommes de terre farineuses<\/strong><\/li>\n<li><strong>220 g de farine de bl\u00e9, plus un peu pour le plan de travail<\/strong><\/li>\n<li><strong>1 \u0153uf de 55 g<\/strong><\/li>\n<li><strong>20 g de beurre fondu<\/strong><\/li>\n<li><strong>8 g de sel fin<\/strong><\/li>\n<li><strong>1 g de noix de muscade<\/strong><\/li>\n<li><strong>300 ml de sauce brune de viande chaude<\/strong><\/li><\/ul><\/section><div><aside class=\"gj-ing-note\"><strong>Allerg\u00e8nes.<\/strong> gluten, \u0153uf, lait. Les produits emball\u00e9s doivent \u00eatre v\u00e9rifi\u00e9s selon leur \u00e9tiquette.<\/aside><\/div><\/div><\/section>\n<section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-fr-hr-dalmatian-potato-njoki\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-fr-hr-dalmatian-potato-njoki\">Pr\u00e9paration, \u00e9tape par \u00e9tape<\/h3><\/div><h4 class=\"gj-stage\">Pr\u00e9paration et cuisson<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Cuire les pommes de terre<\/p><p class=\"gj-step-x\">Cuire les pommes de terre enti\u00e8res avec leur peau dans une eau fr\u00e9missante 25 \u00e0 30 minutes, jusqu\u2019\u00e0 tendret\u00e9 compl\u00e8te.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">S\u00e9cher et \u00e9craser<\/p><p class=\"gj-step-x\">Peler les pommes de terre chaudes, les passer au presse-pur\u00e9e et \u00e9taler la pulpe 10 minutes pour laisser \u00e9chapper la vapeur.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Former la p\u00e2te<\/p><p class=\"gj-step-x\">Ajouter l\u2019\u0153uf, le beurre, le sel et la muscade, puis incorporer 190 g de farine. Ajouter seulement le reste n\u00e9cessaire pour obtenir une p\u00e2te souple qui tient sans coller fortement.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Fa\u00e7onner les njoki<\/p><p class=\"gj-step-x\">Diviser la p\u00e2te en cordons de 2 cm, couper des morceaux de 2,5 cm et les rouler sur une fourchette ou une planche \u00e0 gnocchis.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Pocher<\/p><p class=\"gj-step-x\">Cuire par petites quantit\u00e9s dans une grande casserole d\u2019eau fr\u00e9missante sal\u00e9e. Retirer les njoki 45 secondes apr\u00e8s leur remont\u00e9e \u00e0 la surface.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Servir<\/p><p class=\"gj-step-x\">\u00c9goutter d\u00e9licatement et napper de sauce brune chaude. M\u00e9langer sans \u00e9craser et servir aussit\u00f4t.<\/p><\/div><\/li><\/ol><\/section>\n<section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-fr-hr-dalmatian-potato-njoki\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-fr-hr-dalmatian-potato-njoki\">Service, conservation et adaptations<\/h3><\/div><div class=\"gj-info-grid\"><section class=\"gj-info-card\"><h4>Service et accords<\/h4><p>Servir avec une pa\u0161ticada, un rago\u00fbt de veau ou une sauce brune aux champignons. Une portion mod\u00e9r\u00e9e suffit comme accompagnement.<\/p><\/section><section class=\"gj-info-card\"><h4>Conservation et r\u00e9chauffage<\/h4><p>Les njoki crus peuvent \u00eatre congel\u00e9s sur plaque puis transf\u00e9r\u00e9s en sachet pendant 1 mois. Les cuire encore congel\u00e9s. Les njoki cuits se gardent 1 jour.<\/p><\/section><section class=\"gj-info-card\"><h4>Quatre variantes possibles<\/h4><ul><li>Remplacer 100 g de pomme de terre par de la courge bien s\u00e8che.<\/li><li>Ajouter une petite quantit\u00e9 de fromage dur r\u00e2p\u00e9.<\/li><li>Servir avec beurre noisette et sauge.<\/li><li>Pr\u00e9parer sans sauce de viande avec une r\u00e9duction de champignons.<\/li><\/ul><\/section><section class=\"gj-info-card\"><h4>Trois observations de cuisine<\/h4><ol><li>\u00c9craser les pommes de terre tant qu\u2019elles sont chaudes.<\/li><li>Ajouter la farine progressivement, jamais d\u2019un seul coup.<\/li><li>Pocher un njoki test avant de fa\u00e7onner tout le lot.<\/li><\/ol><\/section><section class=\"gj-info-card gj-info-card--wide\"><h4>Mat\u00e9riel n\u00e9cessaire<\/h4><p>Presse-pur\u00e9e, grande casserole, coupe-p\u00e2te, fourchette ou planche \u00e0 gnocchis.<\/p><\/section><\/div><\/section>\n<section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-fr-hr-dalmatian-potato-njoki\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-fr-hr-dalmatian-potato-njoki\">Valeurs nutritionnelles par portion<\/h3><\/div><dl class=\"gj-nutri-row\"><div><dt>Calories<\/dt><dd>\u2248 390 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 63 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 10 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 11 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 5 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 470 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><strong>Portion :<\/strong> 1 portion (environ 260 g). Estimation approximative fond\u00e9e sur des valeurs nutritionnelles de r\u00e9f\u00e9rence ; les marques, le parage, l\u2019absorption et le portionnement modifient le r\u00e9sultat r\u00e9el.<\/p><\/section>\n<footer class=\"gj-close\"><p class=\"gj-close-quote\">Des njoki dalmates souples \u00e0 base de pommes de terre, fa\u00e7onn\u00e9s sans exc\u00e8s de farine puis servis avec une sauce brune l\u00e9g\u00e8re.<\/p><p>La pr\u00e9cision des temps, de la temp\u00e9rature et des rep\u00e8res visuels donne un r\u00e9sultat r\u00e9gulier sans masquer le caract\u00e8re du plat.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-fr-hr-dalmatian-potato-njoki\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Njoki dalmates de pommes de terre \u00e0 la texture l\u00e9g\u00e8re servis avec une sauce brune de viande\",\n  \"description\": \"Des njoki dalmates souples \u00e0 base de pommes de terre, fa\u00e7onn\u00e9s sans exc\u00e8s de farine puis servis avec une sauce brune l\u00e9g\u00e8re.\",\n  \"inLanguage\": \"fr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Potato-Njoki-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Potato-Njoki-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Potato-Njoki-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Cuisine croate\",\n  \"recipeCategory\": \"Gnocchis\",\n  \"cookingMethod\": \"Pochage\",\n  \"keywords\": \"recette de njoki dalmates, gnocchis croates de pommes de terre,njoki maison l\u00e9gers,gnocchis pour pa\u0161ticada\",\n  \"prepTime\": \"PT45M\",\n  \"cookTime\": \"PT35M\",\n  \"totalTime\": \"PT1H35M\",\n  \"recipeYield\": \"6 portions\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"390 kcal\",\n    \"carbohydrateContent\": \"63 g\",\n    \"proteinContent\": \"10 g\",\n    \"fatContent\": \"11 g\",\n    \"fiberContent\": \"5 g\",\n    \"sodiumContent\": \"470 mg\",\n    \"servingSize\": \"1 portion (environ 260 g)\"\n  },\n  \"recipeIngredient\": [\n    \"1 kg de pommes de terre farineuses\",\n    \"220 g de farine de bl\u00e9, plus un peu pour le plan de travail\",\n    \"1 \u0153uf de 55 g\",\n    \"20 g de beurre fondu\",\n    \"8 g de sel fin\",\n    \"1 g de noix de muscade\",\n    \"300 ml de sauce brune de viande chaude\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Cuire les pommes de terre\",\n      \"text\": \"Cuire les pommes de terre enti\u00e8res avec leur peau dans une eau fr\u00e9missante 25 \u00e0 30 minutes, jusqu\u2019\u00e0 tendret\u00e9 compl\u00e8te.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"S\u00e9cher et \u00e9craser\",\n      \"text\": \"Peler les pommes de terre chaudes, les passer au presse-pur\u00e9e et \u00e9taler la pulpe 10 minutes pour laisser \u00e9chapper la vapeur.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Former la p\u00e2te\",\n      \"text\": \"Ajouter l\u2019\u0153uf, le beurre, le sel et la muscade, puis incorporer 190 g de farine. 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