Potato Dumplings Valle D'Aosta-Style Recipe

Potato Dumplings Valle D'Aosta-Style has a fine taste. Potato Dumplings Valle D'Aosta-Style gets its taste from basic potato dumplings mixed with mushroom and cheese, flavored with white wine. Potato Dumplings Valle D'Aosta-Style is inspired by many food joints.


Main Ingredient


 Dried wild italian mushrooms/1/4 pound fresh mushrooms1 Ounce, thinly sliced
 Olive oil1⁄4 Cup (4 tbs)
 Chopped parsley3 Tablespoon
 Garlic2 Clove (10 gm), chopped
 Dry white wine1⁄2 Cup (8 tbs)
 Tomato paste2 Tablespoon
 Whipping cream1⁄2 Cup (8 tbs)
 Vegetable oil1 Tablespoon
 Freshly grated parmesan cheese1⁄3 Cup (5.33 tbs)
 Sliced italian fontina cheese/1/2 cup parmesan cheese1⁄4 Pound
 Salt To Taste
 Freshly ground pepper To Taste
 Warm water1 Cup (16 tbs) (If Using Dried Mushrooms)

Nutrition Facts

Serving size: Complete recipe

Calories 1902 Calories from Fat 1390

% Daily Value*

Total Fat 157 g241.3%

Saturated Fat 65 g325.2%

Trans Fat 0 g

Cholesterol 333.9 mg

Sodium 2043.3 mg85.1%

Total Carbohydrates 47 g15.7%

Dietary Fiber 6.4 g25.8%

Sugars 14.7 g

Protein 51 g102.4%

Vitamin A 109.4% Vitamin C 117.9%

Calcium 126.8% Iron 32.7%

*Based on a 2000 Calorie diet


Mix and shape Basic Potato Dumplings.
Butter a 13" x 9" baking dish.
If using dried mushrooms, soak in warm water 20 minutes.
Drain mushrooms, reserving liquid.
Strain mushroom liquid.
Rinse mushrooms under cold running water.
Squeeze to remove as much moisture as possible.
Preheat oven to 350F (175C).
Heat 1/4 cup olive oil in a large skillet.
Add parsley and garlic.
Saute over medium heat 1 minute.
Add soaked and drained dried mushrooms or fresh mushrooms and salt and pepper.
Saute until mushrooms are lightly colored.
Stir in wine and cook until wine has evaporated.
Combine tomato paste and reserved mushroom liquid or, if using fresh mushrooms, 1/2 cup water.
Add to skillet.
Stir in cream.
Simmer 2 to 3 minutes uncovered or until sauce begins to thicken.
Fill a large saucepan two-thirds full with salted water.
Bring water to a boil.
Add 1 tablespoon vegetable oil and dumplings.
When dumplings come to surface of water, cook 10 to 12 seconds.
Remove dumplings with a slotted spoon or strainer, draining against side of saucepan.
Place dumplings in sauce.
Stir in 1/3 cup Parmesan cheese and mix gently until dumplings are coated with sauce.
Carefully transfer dumplings and sauce to buttered baking dish.
Cover with slices of fontina cheese or sprinkle with 1/2 cup Parmesan cheese.
Bake 5 to 8 minutes or until cheese is melted.