1 kg (2 lb 3 oz) waxy Potatoes, such as desiree, sebago or nicola
240 g (8 ½ oz) plain All-purpose Flour
50 g (1 ¾ oz) Butter, softened
1 egg
50 g (1 ¾ oz/ ½ cup) grated Parmesan Cheese
Instructions
Put the potatoes, unpeeled, in a saucepan of cold water. Season with salt and cook until the potatoes are soft and the tip of a knife can be easily inserted. Drain the potatoes and peel them while still hot.
Pass the potatoes through a potato ricer and put them in a bowl with the flour, softened butter, egg and parmesan and season with salt. Taste the dough to check if it’s seasoned enough.
While still warm, roll the dough into 2 cm (¾ in) balls and roll a fork over them.
Cook the dumplings in boiling water for 3 minutes, until they come to the surface. Gently take them out of the pan with a slotted spoon, drain them and then put them in a bowl. Serve with sauce, sprinkled with parsley and freshly grated parmesan.
Recipe by The Taste Edit at https://thetasteedit.com/pasticada-slow-cooked-croatian-beef-stew-with-prunes-and-apples/