David Malosh for The New York Times. Food Stylist; Simon Andrews.

Here’s a grandmother’s recipe related to gnocchi but from a grandmother who was not Italian. In this recipe from my mother, Annette Gertner, a potato-based dough is formed into small noodle shapes, which are tossed with bread crumbs and onions, Austrian-style. Another way to serve the noodles is to gently fold them with warm sour cream and chives. —Florence Fabricant

Featured in: What My Mother’s Cooking Taught Me. 

30 minutes, plus at least 8 hours’ chilling and freezing

Florence Fabricant, Bien Trucha Group

1 1/2 hours, plus overnight soaking and chilling

Florence Fabricant, the 18th Room

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