Summary

Ingredients

For the dumplings:

• 200 g potatoes, floury boilin
• 1 clove garlic
• 1 sprig rosemary, fresh
• 1 egg (s)
• 1 handful parsley, freshly chopped
• 1 spelled flour type 630
• 2 tablespoon potato flour
• salt and pepper

For the filling:

• 250 g mushrooms, fresh
• 2 tablespoon extra virgin olive oil
• 1 teaspoon butter
• salt and pepper

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Instructions

1. For the dumpling mixture, peel and chop the potatoes and garlic and cook with the sprig of rosemary until soft. After cooling, grate the potatoes and garlic.
2. Add chopped parsley, egg, a tablespoon of potato flour, salt and pepper and make a non-sticky dough with flour (no amount possible).
3. Heat the oil with butter in a pan and fry the cleaned and sliced mushrooms in it until all the liquid has evaporated. All types of mushrooms are suitable for these dumplings.
4. For the dumpling finish, divide the dough into four parts, press flat and fill with the mushrooms. Keep the remaining mushrooms warm. Let simmer in boiling salted water with a tablespoon of potato flour for about 20 minutes.
5. Arrange the dumplings on warmed plates on the desired side dish, tear it up and sprinkle with the remaining mushrooms.
6. Leek vegetables and cheese sauce go well with it.