(Potato dumplings - Traditional recipe)

1 Kg (2 1/4 lb) potatoes
300 g (10 1/2 oz) white flour
Salt

Time:
preparation 30 minutes
plus cooking time for potatoes
Difficulty:
medium difficulty
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Cook the potatoes in plenty of salted water or steam them; peel and press them through a sieve while still hot (or you could use a mouli legumes).
Mix them with the flour and a pinch of salt on a lightly floured work surface.
Work the dough at length.
If there is too much flour in the dough, the dumplings will be hard. If you put too much potato, they will disintegrate in the saucepan. The doses in this recipe are indicative, seeing that the balance depends on the "flouriness" of the potatoes, their absorbency capacity and the quality of the flour used.
Let the dough rest for a quarter of an hour.
Then roll it into long fingers and divide them into cylinders about an inch long. Dust lightly with flour and, with your thumb, press them gently, one by one, along the back of a grater or a fork. Arrange them on lightly floured dishes without putting one on another one.
Cook immediately in plenty of salted boiling water. They are cooked as soon as they float to the surface. Remove with a slotted spoon.
Dress them at once as you wish.

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".

Other recipes

- gnocchi recipe index

Index

Recipe Index

(Potato dumplings - Traditional recipe)