Potato Dumplings with Basil Sauce Recipe
This is an excellent Potato Dumplings With Basil Sauce recipe. Serve these delicious dumplings as an appetizer and watch your guests getting bowled over. I often make these Potato Dumplings With Basil Sauce and i strongly recommend that you must try them too.
Ingredients
| Potatoes | 2 1/4 Pound | |
| All purpose flour | 1 3/4 Cup (16 tbs) | |
| Egg | 1 | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
| Unsalted butter | 1 To taste | |
| Nutmeg | ||
| Salt | 1 To taste | |
| Pepper | 1 To taste | |
| Basil | 1 Large (For the Genoese basil sauce:) | |
| Pecorino Cheese | 1/2 Cup (16 tbs), freshly grated (For the Genoese basil sauce:) | |
| Parmesan cheese | 1/2 Cup (16 tbs), freshly grated (For the Genoese basil sauce:) | |
| Pine nuts | 1/4 Cup (16 tbs) (For the Genoese basil sauce:) | |
| Garlic - 1 small clove, peeled | ||
| Extra virgin olive oil | 6 Tablespoon (For the Genoese basil sauce:) | |
| Sea salt | 1 To taste (For the Genoese basil sauce:) | |
Directions
GETTING READY
1 In a pan, steam or boil the potatoes.
2 For the basil sauce: take all the basil leaves off the stalks.
3 Rinse the leaves, and blot dry with paper towels.
4 In a food processor jar, put the basil leaves with the cheeses, pine nuts, garlic, and a pinch of salt.
5 Process to a paste.
6 Peel the potatoes.
7 Put them in a large mixing bowl, mash them while they are still hot.
8 Using your hands, gradually mix in the sifted flour, adding a pinch of salt and pepper, a pinch of grated nutmeg, the finely grated Parmesan cheese and the egg.
9 The resulting dough should be firm, smooth, and easy to shape.
MAKING
10 Break off about a quarter of the dough; using the palms of your hands.
11 Roll it on a lightly floured pastry board or working surface into a long cylinder or sausage about 3/4 in in diameter.
12 Cut into 1 inch lengths.
13 Repeat this process with the remaining dough.
14 Press these pieces one by one against the tines of a fork, forming a hollow on one side of each dumpling and a pattern on the other side.
15 Place each prepared dumpling on a clean cloth or board dusted with sifted flour.
16 Sprinkle lightly with more sifted flour.
17 In a large saucepan, bring plenty of salted water to a boil.
18 Drop the dumplings into the boiling water in batches, one by one in quick succession.
19 Remove with a slotted spoon and place in a colander.
SERVING
20 Transfer them to very hot plates, top with a little butter and the basil sauce.
1 In a pan, steam or boil the potatoes.
2 For the basil sauce: take all the basil leaves off the stalks.
3 Rinse the leaves, and blot dry with paper towels.
4 In a food processor jar, put the basil leaves with the cheeses, pine nuts, garlic, and a pinch of salt.
5 Process to a paste.
6 Peel the potatoes.
7 Put them in a large mixing bowl, mash them while they are still hot.
8 Using your hands, gradually mix in the sifted flour, adding a pinch of salt and pepper, a pinch of grated nutmeg, the finely grated Parmesan cheese and the egg.
9 The resulting dough should be firm, smooth, and easy to shape.
MAKING
10 Break off about a quarter of the dough; using the palms of your hands.
11 Roll it on a lightly floured pastry board or working surface into a long cylinder or sausage about 3/4 in in diameter.
12 Cut into 1 inch lengths.
13 Repeat this process with the remaining dough.
14 Press these pieces one by one against the tines of a fork, forming a hollow on one side of each dumpling and a pattern on the other side.
15 Place each prepared dumpling on a clean cloth or board dusted with sifted flour.
16 Sprinkle lightly with more sifted flour.
17 In a large saucepan, bring plenty of salted water to a boil.
18 Drop the dumplings into the boiling water in batches, one by one in quick succession.
19 Remove with a slotted spoon and place in a colander.
SERVING
20 Transfer them to very hot plates, top with a little butter and the basil sauce.
Chef
