in Italy

Potato dumplings with tomatoes

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Ingredients for 4 servings:

  • 750 g potatoes, floury
  • Salt and pepper, nutmeg
  • 3 medium-sized egg yolks
  • 60 g butter
  • 150 g flour
  • 600 g tomatoes
  • 4 sage leaves
  • 50 g Parmesan

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

South Tyrolean specialty

Peel and wash the potatoes and boil them in salted water for about 20 minutes. Then drain, steam, and press them through a potato ricer. Knead with the egg yolk and 20g of butter, and let cool. Knead in about 150g of flour, salt, pepper, and nutmeg. Roll them into finger-thick strands on a lightly floured surface and cut into pieces about 2cm long. Lightly press them in with a fork. Blanch the tomatoes, refresh them, peel them, and dice them. Toss them with the sage in 40g of hot butter. Let the dumplings simmer in boiling salted water for about 5 minutes, then drain. Serve with the melted sage-covered tomatoes. Grate the Parmesan cheese over the top.

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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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