Potato Dumplings with Tomatoes

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 40 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 750 g potato (s), floury boilin
  • Salt and pepper, nutmeg
  • 3 medium egg yolks
  • 60 g butter
  • 150 grams flour
  • 600 g tomato (s)
  • 4 sage leaves
  • 50 g parmesan cheese
Potato Dumplings with Tomatoes
Potato Dumplings with Tomatoes

Instructions

  1. Peel and wash the potatoes and cook in salted water for about 20 minutes. Then drain, steam and press through the potato press. Knead with egg yolk and 20 g butter, leave to cool. Knead in about 150 g flour, salt, pepper and nutmeg. Roll into finger-thick strands on a little flour and cut into pieces approx. 2 cm long. Press in lightly with the fork.
  2. Scald tomatoes, quench, peel and dice. Toss with sage in 40 g of hot butter.
  3. Let the dumplings stand in boiling salted water for about 5 minutes, then drain. Serve with the melted sage tomatoes. Grate the parmesan on top.

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