Leek and potato dumplings

Ingredients for 2 servings:

• 250 g potatoes
• 200 g leek
• 50 g wheat flour type 405
• 2 egg yolks
• 1 tbsp durum wheat semolina
• some flour for rolling the dumplings
• ½ bunch parsley
• some salt
• some pepper
• some nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

simple, vegetarian and inexpensive

Boil the potatoes, peel them, and mash them with a fork along with the parsley. Cut the leek into small rings and briefly add them to boiling salted water. Drain the leek well and add it to the potatoes along with the egg yolk, flour, and durum wheat semolina. Mix everything until a sticky mass forms. Season with salt, pepper, and nutmeg, form into small balls, and roll the dumplings in flour. Bring the water to a boil, add the dumplings, bring back to a boil briefly, then reduce the heat to low and simmer. When the dumplings float to the top, they are ready and can be removed from the water.