Tender potato dumplings made from either mashed potatoes or a semolina-flour dough, perfect for serving with sauces, stews, or just butter and herbs.
Option 1: Mashed Potato Dough
Ingredients:
2 pounds starchy potatoes, boiled until soft
2 large eggs
¼ cup unsalted butter, melted
3 cups all-purpose flour (plus extra for dusting)
½ teaspoon salt
Pinch of nutmeg (optional)
Instructions:
Peel the hot potatoes and mash thoroughly while still warm.
Let the mash cool slightly, then stir in eggs, melted butter, salt, and nutmeg if using.
Gradually add flour and knead briefly until a soft, elastic dough forms. Avoid overworking to prevent the dough from becoming sticky.
Roll dough into logs about 1 inch thick and cut into bite-sized dumplings. Dust lightly with flour to prevent sticking.
Option 2: Semolina-Flour Dough
Ingredients:
2 ½ cups whole milk
3 tablespoons unsalted butter
¼ cup semolina
1 ¼ cups all-purpose flour
1 large egg
½ teaspoon salt
Instructions:
Heat milk with butter and salt until just simmering. Slowly whisk in semolina and cook 3–4 minutes until thickened.
Remove from heat and let mixture cool slightly.
Stir in egg, then gradually knead in flour until you get a smooth, elastic dough that doesn’t stick to hands.
Shape into small dumplings or gnocchi, ready to boil or bake as desired.
