Ingredients

Servings 6

• 2 lb potatoes
• salt
• 4 ½ oz butter
• 5 oz all-purpose flour
• 2 eggs
• garlic
• 1 ¾ oz grated Parmigiano Reggiano cheese

Preparation

30 minutes preparation + 5 minutes cooking

Peel the potatoes, cut into wedges and put onto the heat in a casserole containing cold water and a pinch of salt. When they are cooked, drain and puree them and put the puree back into the casserole.

Put this on the heat, stirring the puree with a wooden spoon, and dress with a knob of butter. Remove the casserole from the heat and pour in the flour in a constant rain and then amalgamate the eggs. Mix with a wooden spoon and work the dough well so that it becomes elastic.

Put onto the heat a wide-mouthed pan containing abundant lightly salted water and bring to the boil. Make some “quenelles” of dough with the aid of two spoons, and immerse them, a few at a time, in the boiling water.

Leave to boil for some minutes and when the dumplings have floated to the surface, remove them. Drain well, and arrange in layers on a serving plate.

Drizzle each layer with the rest of the butter which you have fried gently with a clove of garlic, and then sprinkle with grated Parmesan.