Potato and Herb Dumplings

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
4 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 1 kg Potatoes
  • 4 Stem(s) Parsley
  • 3 Stem(s) Basil
  • 1 Bread rolls from the previous day
  • 30 g Butter or margarine
  • 1–2 Eggs (size M)
  • 7-10 Tbsp grated nutmeg
  • 100 g Potato flour
  • 7-10 Tbsp Salt

Directions

  1. 1

    Wash the potatoes and cook in boiling water for about 25 minutes. Meanwhile wash parsley and basil and dab dry. Pluck off the leaves and cut them finely. Dice the bread rolls.

  2. 2

    Heat the fat in a frying pan and fry the bread cubes in it, turning them golden brown. Take out and put on kitchen paper. Drain potatoes, quench and let cool down a little. Peel the potatoes and press them through a potato ricer while still hot.

  3. 3

    Mix with egg, nutmeg, herbs and flour and season to taste with salt. Form a roll from the potato dough and cut it into 12-14 equally sized pieces. Shape the pieces into dumplings with moistened hands.

  4. 4

    Press the dumplings flat in the middle, put a few croutons in each and close them carefully. Bring plenty of water to the boil in a large saucepan. Add the dumplings and cook over a low heat for 10-15 minutes until they rise.

Nutrition Facts

KCAL
340 kcal
CARBS
57 g
FATS
8 g
PROTEINS
7 g

Categories & Tags

Miscellaneous