“Boys’ Bits” with Toasted Hickory Nuts

Buwweschpitzle, little potato dumplings about 1½ inches (3 cm) long and pointed at both ends, are made from the same dough as Nocken (gnocchi). The Schpitzle must be cooked twice, first boiled, then fried. The fanciest Sckpitzle are the twisted ones pictured here.

Buwweschpitzle are mostly served as a side dish or as a garnish, usually in connection with some special-occasion menu, as each Schpitzle must be made by hand. The yield given here