Potato Dumplings with Basil Sauce
|Potatoes||2 1⁄4 Pound|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Parmesan cheese||1⁄3 Cup (5.33 tbs), grated|
|Unsalted butter||1 Tablespoon|
|Basil||12 Ounce (1 Large Bunch)|
|Pecorino cheese||1⁄2 Cup (8 tbs), freshly grated|
|Parmesan cheese||1⁄2 Cup (8 tbs), freshly grated|
|Pine nuts||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), peeled (Small Clove)|
|Extra virgin olive oil||6 Tablespoon|
|Sea salt||To Taste|
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.
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.
20 Transfer them to very hot plates, top with a little butter and the basil sauce.