Drain and mash well — let cool slightly so they don’t cook the egg.
Make the dough:
On a floured surface, mix mashed potatoes with flour, egg, and a pinch of salt.
Knead gently into a soft, non-sticky dough (add flour as needed).
Shape the nudli:
Divide dough into small portions.
Roll into ropes about ½ inch thick, then cut into 1-inch pieces.
Roll each piece gently with your hands to create a little “log” shape (you don’t need ridges like gnocchi).
Cook:
Bring a pot of salted water to a boil.
Add nudli in batches — when they float to the top, cook for another 1–2 minutes.
Remove with a slotted spoon and set aside.
Toast your topping:
In a large skillet, melt butter and toast breadcrumbs until golden.
Toss in cooked nudli until nicely coated.
Sprinkle sugar (or other topping) and serve warm.
📝 Tip:
Want it savory? Skip the sugar and toss nudli with sautéed cabbage, caramelized onions, or sour cream and dill.
💬 Facebook Caption Idea:
🇭🇺 Nudli – Hungary’s tender little potato dumplings 🥔💛 Rolled by hand, boiled till light and fluffy, then coated in buttery toasted breadcrumbs or poppy seeds. One bite and you’re straight back to Nagymama’s kitchen 😍
