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Potato Dumplings with Creamy Spinach and Parmesan Sauce

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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This unusual recipe was taken from a book I read at the hairdressers, and I couldn't quite remember quantities, but think I did it right as they tasted delicious! They are like a large gnocchi, and taste just as good, being soft and fluffy unlike the chewy bought ones.

Preparation Time: 25 minutes
Cooking Time: 2 hours
Serves: 4 as a main

About 900 g potatoes
3 egg yolks
150 g plain flour
250 ml thickened cream
200 g baby spinach
150 g Parmesan cheese, grated

Preheat the oven to 200°/180° fan forced.

Bake the potatoes in their skins for about 1 ¼ to 1 ½ hours or till they are soft inside.

When they are cool enough, but not cold, and so they do not burn you, scoop out the potato from the skin, and mash.

Add the egg yolks and flour, some salt and pepper and mash to a smooth dough.

This is best done while still hot

Divide the dough into balls (mine were varying sizes, but about 2.5 cm) and lay them on some baking paper - you will need to flour your hands continuously so that they do not stick.


Put these in the fridge till you are ready to cook them.

Bring some water to the boil, add some salt and lower in the dumplings carefully.

Reduce the heat and simmer for about 8 - 10 minutes or till they are cooked through.

They will float to the surface and are then almost ready

Drain them and put them in a baking dish.

Turn the grill on.

Meanwhile, put the cream into a saucepan and bring to the boil, reducing by half.

Add the spinach and HALF of the Parmesan.


Heat for a minute till the leaves just start to wilt.

Put this over the dumplings and add the remaining Parmesan.

Put it under the grill for about 4 minutes or until it is going a golden colour.


Serve hot.


I served it with my pear and avocado salad - DELICIOUS.


#Potato dumplings
#Hot or cold
I like this Recipe - 7
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