It’s hard not to love these little Italian potato dumplings, but make them homemade and you will wonder why you ever paid soo much for them in a restaurant.
2 Tb butter
2 cups flour
Yields 5 servings
Boil the potatoes for about 15-20 minutes–until they are soft but still firm to the touch.
Peel the cooked potatoes and then mash them in a bowl. You may choose to grate the potatoes so they are easier to mash. Make sure there are no chunks.
Add 2-3 Tbs. of butter to the center of the potato mash and let melt.
Add 2 cups of flour and knead it all together. If the mixture is too dry add a little more butter.
Divide the dough into 4 pieces. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the dough into 1-inch pieces. Roll each piece of dough over the ridges of a fork to form grooves in the dough.
Drop pieces into boiling water and cook until they float.
Serve with sauce of choice.
- After cooking the potatoes, hold them with a rag as you peel