Ingredients:

  • 3 cups all-purpose flour
  • 1 large egg, beaten
  • 0.75 cup whole milk
  • 1 tsp baking powder
  • 0.5 tsp kosher salt
  • 4 tbsp unsalted butter
  • 1 large yellow onion, finely diced
  • 2 stalks celery, sliced thin
  • 2 medium carrots, peeled and diced
  • 8 cups low-sodium chicken broth
  • 4 large Yukon Gold potatoes, peeled and cut into 0.5-inch cubes
  • 1 cup heavy cream
  • 0.25 cup fresh parsley, minced
  • 0.5 tsp black pepper, freshly cracked

Instructions:

  1. Combine the 3 cups flour, 1 tsp baking powder, and 0.5 tsp salt in a large bowl.
  2. Add the beaten egg and 0.75 cup milk to the flour mixture.
  3. Mix until a shaggy ball forms, then knead on a floured surface for 3-5 mins until smooth and slightly elastic.
  4. Wrap in plastic and let it sit for 15 minutes.
  5. Roll the dough into long snakes, about 0.5 inch thick.
  6. Snip or slice the ropes into 0.5 inch pieces. Keep them tossed in a little flour so they don't stick.
  7. Melt 4 tbsp butter in your pot. Add the onion, celery, and carrots. Cook for 8 mins until the onions are translucent and fragrant.
  8. Pour in the 8 cups chicken broth, scraping the bottom to release the flavor.
  9. Add the cubed Yukon Golds. Simmer for 15 mins until the potatoes are just barely fork tender.
  10. Drop the knoephla into the simmering broth. Cook for 5 mins until they all float to the surface.
  11. Stir in the 1 cup heavy cream and 0.5 tsp black pepper. Heat through for 2 mins but do not let it reach a rolling boil.
  12. Stir in the minced parsley and serve immediately while the broth is steaming.