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Soft, pillowy gnocchi – known as njoki in Croatian – are a beloved accompaniment to hearty stews and sauces across Dalmatia. These potato dumplings have a simple origin: mashed potatoes combined with flour and egg, shaped into bite-sized pillows. The beauty lies in their lightness and versatility. In Dalmatia, njoki often appear at Sunday family lunches, especially alongside rich dishes like pašticada (braised beef stew) or goulash. Making gnocchi by hand is a comforting tradition; as the dough comes together, the kitchen fills with a warm potato scent.
In the coastal villages, njoki might be served with hearty tomato-based sauces or rosemary-infused butter. Unlike Italian versions, Croatian njoki sometimes include egg for richness (or fewer eggs for a more rustic texture). Fresh parsley or a sprinkle of nutmeg can be kneaded into the dough for an herby aroma. When cooked, each dumpling steams to a tender consistency that melts in the mouth. The gentle cooking process means that well-made njoki are never gummy, but soft and slightly chewy.
The key to great gnocchi is the potato. Dalmatian cooks prefer starchy potatoes (like russets) because they yield a light dough. After boiling, the potatoes are riced or mashed thoroughly to remove lumps and excess moisture. Then, with a bit of flour and egg, a soft dough forms. Roll it on a floured surface and cut into pieces about 2 cm wide; a light press with a fork or gnocchi board creates ridges that catch sauce. After boiling until they float, the dumplings are drained and can be quickly tossed in olive oil to prevent sticking, or served immediately with sauce.
What sets njoki apart from other pasta is their melt-in-your-mouth quality. A bite reveals the tender potato and a hint of chewy dough, a delightful contrast in textures. They are neutral in flavor on their own, so they pair beautifully with whatever they’re served with. Creamy stews, tomato ragus, or simply browned butter and sage all elevate these humble dumplings. In essence, Dalmatian gnocchi are a canvas for robust flavors: their role is to deliver a comforting starchiness and soak up the savory juice of accompanying dishes. With each forkful, you taste a bit of home-cooked tradition – warm, soothing, and endlessly satisfying.
Table of Contents
4
servings20
minutes5
minutes250
kcalClassic Croatian njoki are potato-based dumplings made from mashed potatoes, flour, and egg. The dough is rolled into ropes, cut into pieces, and boiled until they float. These light, tender dumplings are perfect for serving under rich sauces or stews like pašticada or a goulash. With a few ingredients and hands-on shaping, homemade gnocchi bring an authentic touch to any meal.
Potatoes (500 g, starchy variety like russets): Boil in skins until tender. Russets or Yukon Golds yield the best texture.
All-purpose flour (150 g, plus extra for dusting): Forms the dough. Measure precisely; add more only if the dough is too sticky.
Egg (1 large): Binds the dough. You can omit for an eggless version, but the texture will be firmer.
Salt (1 tsp): Season the dough. Add a pinch of nutmeg if desired for flavor.
Water: For boiling the potatoes and pasta water for cooking gnocchi.
Optional Flavorings: Chopped parsley or grated Parmesan can be mixed into or sprinkled on the cooked njoki for extra flavor.
Boil the potatoes: Wash whole potatoes and place in a large pot of salted water. Simmer until completely tender (20–25 min). Drain well. Time: 25 min.
Mash or rice: While still hot, remove skins. Pass potatoes through a ricer or mash very thoroughly until smooth and lump-free. Spread the mash on a clean surface to cool slightly (to avoid cooking the egg).
Make the dough: Sprinkle the potato mound with flour and a pinch of salt. Crack the egg into a small well in the center. Gently mix to form a dough. Knead lightly until it just comes together – avoid overworking. The dough should feel soft but not sticky; add flour sparingly if too wet. Time: 10 min.
Shape the gnocchi: Divide dough into 4 portions. Roll each portion into a 2 cm-diameter rope on a lightly floured board. Cut ropes into 2 cm pieces. If desired, press each piece with a fork or gnocchi board to make ridges. Lay cut pieces on a floured tray in a single layer. Time: 10 min.
Cook the gnocchi: Bring a large pot of salted water to a boil. Add gnocchi in batches, stirring gently to prevent sticking. As soon as dumplings float to the surface (1–2 min), cook 30 seconds more, then scoop out with a slotted spoon. Transfer to a warm serving dish. Repeat with remaining gnocchi.
Serve: Toss immediately with your chosen sauce or a pat of butter and herbs. Serve piping hot. Time: 5 min.
Calories | Carbohydrates | Protein | Fat | Fiber | Sodium | Allergens |
251 kcal | 50 g | 8 g | 2 g | 4 g | 26 mg | Gluten, Egg |
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