Potato Dumplings

1. 1

   For the pasta, place flour in a large bowl and create a well in the center. Beat eggs, 2 tbsp of the oil and a large pinch of salt in a medium bowl. Pour egg mixture into well of flour. Lightly mix together. Knead for 2-3 mins, or until dough is smooth. Cover with a tea towel and let stand for 30 mins before rolling. (Alternatively, make dough the day before and refrigerate overnight, wrapped in plastic wrap. Bring to room temperature 1 hour before rolling.)

2. 2

   For the filling, boil potatoes in salted water until tender. Drain and push through a ricer into a large bowl. Add 1/3 cup oil and mix well. Stir in garlic, grated cheese and mint leaves. Set aside.

3. 3

   Roll out pasta, using second thinnest setting on a pasta roller. Place sheet of pasta on a work surface. Cut into long 2 1/2 inch wide strips.

4. 4

   Dollop rounded teaspoons of potato filling about 1/2 inch apart onto pasta, 1/3 inch away from the edge. Lightly brush edges of pasta with water. Fold pasta over filling and press dough together to seal. Pinch out all the air, then use a fluted pastry cutter to cut out dumplings. Repeat until all dough and filling mixture is used.

5. 5

   Bring large pot of salted water to boil. Add dumplings in batches and cook for 2-3 mins. Remove with a slotted spoon. Serve dumplings with additional grated cheese, tomato compote and a drizzle of olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.