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
Print Recipe
Pin Recipe Instructions
- 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.
- Scald tomatoes, quench, peel and dice. Toss with sage in 40 g of hot butter.
- 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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