Potato Dumplings with Tomato Sage Sauce

Ingredients

• 750 g waxy potatoes
• Salt
• 1 egg
• 2 tbsp milk (1.5% fat)
• 150 g flour
• 1 tsp Baking powder
• Pepper
• nutmeg
• 250 g mozzarella (9% fat) (2 balls)
• 1 Shallot
• 1 Garlic clove
• 1 tbsp Olive Oil
• 500 g chopped tomatoes (1 can)
• 50 g Parmesan (1 piece)
• 15 g Butter (1 tbsp)
• 12 sage leaves

Instructions

1. 1.

   Wash potatoes and boil in salted water for about 25 minutes. Drain, peel, mash with a press and let steam off.

2. 2.

   Knead mashed potatoes with egg, milk, flour, and baking powder into a dough; add more flour if needed. Season with salt, pepper, and freshly grated nutmeg.

3. 3.

   Roll dough into a finger-thick rectangle and cut into smaller rectangles (about 4 x 8 cm).

4. 4.

   Squeeze mozzarella and slice thinly. Place slices on the dough rectangles, roll up, and press edges together. Cook dumplings in boiling salted water for 10–12 minutes.

5. 5.

   Meanwhile, peel and finely chop shallot and garlic. Heat oil in a pan. Sauté shallot and garlic over medium heat until translucent. Add tomatoes and simmer on low heat for 6–8 minutes. Season with salt and pepper.

6. 6.

   Grate parmesan. Melt butter in another pan. Toss sage leaves over medium heat for 1–2 minutes. Spread tomato sage sauce onto four plates, top with dumplings, and sprinkle with parmesan and sage.