Ingredients:

1 kg red potatoes
300 g flour 00
1 egg
Fine salt

Preparation:

To prepare the potato dumpling you have to begin to boil the potatoes: in a large pot system the potatoes and add cold water.

Boil the potatoes for about 30-40 minutes, depending on their size, and then you can drain.

Peel while still warm and then immediately mash on flour spilled on a work surface.

Then add the egg lightly beaten with a pinch of salt and knead with your hands until you get a soft but firm dough.

Be careful not to mix too much and do not add flour at this point. Too much flour will become hard dumplings.

Divide this dough forming with your fingertips small loaves, 2-3 cm thick: helped flouring the work surface, from time to time.

Cut the dumpling, sautéed in the flour and arrange them so that they do not touch, to prevent it from sticking to keep your cool environment dumplings.

You can also freeze them.

If you’re going to cook them you can put them in boiling salted water, the dumplings are cooked as soon as they surfaced and then ready to be drained and served with the sauce of your choice.