Potato Dumplings

40 minutes
  • 4 large potatoes unpeeled
  • 2 beaten eggs
  • 200g semolina flour + extra for kneading
  • 2 shallots finely chopped
  • 1 tsp toasted ground cumin and coriander
  • 4 tbsp olive oil
  • 2 tbsp butter
  • 1 cup chopped Kale
  • Hand full rocket leaves
  • Pinch of salt & white pepper
  1. Boil or steam potato whole for 25 minutes. Allow to cool then peel and dice into 1cm dices. Potato should be of a soft, crumbling texture. Allow potato to steam dry for 5 minutes. Transfer to a mixing bowl.
  2. While potato is still warm mix through eggs, flour, shallots toasted spices and seasoning. Mix to a firm dough, rest dough before rolling into 3cm balls.
  3. Fry dumplings in oil and butter until golden brown. Add kale and rocket and sauté for another minute then serve.
Add you favourite sauce for a gnocchi style meal.

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