The delightful dumplings

Try out these fragrant, savoury and delicious dumplings and give yourself a healthy treat.

INGREDIENTS:

• 1 kilo starchy potatoes

• ¼ cup egg yolk, lightly beaten and

• 1 cup white flour

• Fine salt

METHOD:

Boil the potatoes in salted water till tender. This will take about 40 minutes. Do not be tempted to pressure-cook. Drain and while potatoes are still warm, peel them. The quicker you peel and mash the potatoes, the better the texture you will achieve.

Use a fork or potato masher and aim for a smooth, lump-free consistency. But do not turn the mash into a paste. Let the mashed potatoes cool and then make a mound of them. Pour the egg yolks on top and scatter with ¾ cup of the flour.

Using a light motion — a metal spatula is best for the purpose, incorporate egg and flour into the potatoes. Add more flour if required. You need a soft, non-sticky dough. Divide the dough into about eight pieces, roll each into a long, thin cylinder, scattering the work surface with a little flour if required. Cut into ¾-inch bits. Make an indentation in each piece with the tines of a fork. This helps the gnocchi catch the sauce.

Bring a large pot of water to the boil. Put in the pieces, about 15-20 at a time. Once they are cooked, they will bob to the surface. Drain and set aside. Once all the gnocchi is cooked, toss in sauce —pesto works great, drizzle with some good olive oil, top with parmesan, if you wish, and serve in large, deep plates.