|1 kg||potatoes (starchy)|
|200 g||potato flour|
|½ tsp||nutmeg (ground)|
Sauvignon Blanc, dry, 2012
Sauvignon Blancs convince with their harmoniously integrated acidity along with a pleasant fullness of flavor which is refreshing and fruity-fragrant at the same time.
Transfer potatoes to a large saucepan. Cover with water, add some salt, and bring to a boil. Then reduce to a simmer and cook for approx. 20 – 30 min. until tender. Drain and set aside to cool for approx. 15 min.
When cool enough to handle, pass potatoes through the fine holes of a ricer into a large bowl.
Add potato flour, parts of the butter, and egg. Season with salt, pepper, and nutmeg. Then, knead by hand to form a dough.
Take a handful of the dough (approx. 3 tablespoons each) and form into small balls by rolling each dough ball between your palms. Set aside.
Bring a large pot of lightly salted water to a boil. Carefully drop dumplings into water and reduce heat. Allow to steep for approx. 20 – 30 min. until dumplings are floating. Then, carefully remove from water with a skimmer.