Stuffed potato dumplings

Ingredients for 2 servings:

• 460 g potatoes, floury
• 110 g potato flour
• 1 tbsp durum wheat semolina
• Salt
• 200 g broccoli, fresh or frozen, then thawed
• 80 g ricotta
• 1 tbsp Parmesan cheese (optional)
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

with broccoli and ricotta filling

Boil the potatoes with their skins on. Meanwhile, boil the broccoli in water for 5-10 minutes until soft, then drain. Then mash with a fork and mix with the ricotta, Parmesan, salt, and pepper. Peel the potatoes and press them through a potato ricer. If you don’t have one, you can also use a masher. Then add the potato flour, semolina, and salt to the potatoes and mix everything well. If the mixture is too soft, add a little more potato flour. Bring a large pot of water to a boil. Mash some of the potato mixture in the palm of your hand and add 1 teaspoon of the broccoli mixture, close the sides all the way around, and roll them in the palm of your hand. Boil in boiling water for about 20 minutes (depending on the size of the dumplings). If you like, you can top the dumplings with Parmesan and basil, or make a salad.