John Myers
Ingredients for 16 servings:
- 1 kg jacket potatoes, cooked the day before
- 1 tsp thyme, dried
- ½ tsp sage (8 fresh leaves)
- ½ bunch parsley
- 100 g potato flour
- 4 egg yolks
- 1 egg(s)
- Salt
- 2 tbsp nutritional yeast
- 5 peppercorns, ground
- Nutmeg, freshly grated
- Water
- Salt
- potato flour
- 1 handful of leeks, frozen
- 300 g peppers, cut into strips, frozen
- 2 pinches of paprika granules
- Salt
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
gluten-free, dairy-free
Dumplings: Coarsely grate peeled potatoes, mash (knead) all ingredients up to and including the nutmeg, and let stand for 20 minutes. Bring a pot of salted water to a boil. Dust a work surface with potato flour, roll the dough into a log, cut it into 16 pieces, and, using floured hands, form dumplings. Add these to the boiling water. Cover and simmer over low heat for about 20 minutes; do not boil. Sauce: Sauté the leek, add the bell pepper strips, and about 125 ml of water. Cook for about 5-10 minutes, then puree until smooth. Season with salt to taste.
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