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Parmesan potato dumplings

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Ingredients for 4 servings:

  • 700 g floury potatoes
  • 2 large eggs
  • 200 g Parmesan
  • some flour
  • 50 g butter

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

As a side dish or standalone dish

Peel and boil the potatoes, then press them through a ricer. Stir in 2 eggs and 150g grated Parmesan cheese. Then knead in enough flour to form a soft but pliable dough. Form them into small dumplings, 2.5cm in diameter. Place them in boiling water and let them rest for about 4 minutes, until they float to the top. Fry them in melted butter in a nonstick pan, sprinkle with the remaining 50g Parmesan cheese, and serve as a side dish. Variation: Arrange the cooked dumplings on a plate. Drizzle with a little olive oil and shave with Parmesan cheese. Serve with a salad plate.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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