Potato dumplings and chestnuts
Instructions
Put soaked dried chestnuts for about 1 hour in cold water.
Soon after, drain and boil for 1 hour in salted water with a bay leaf.
Meanwhile, carefully wash the potatoes, boil unpeeled, peel them and pass through the potato masher with chestnuts.
Place the two resulting puree into a large bowl and add a pinch of salt and a sprinkle of nutmeg.
Knead well by mixing vigorously until dough is firm and elastic.
With a kitchen knife, divide the dough into small pieces and formed many small dumplings.
Cook in boiling water for a few minutes until they rise to the surface, drain and immerse them in a pan in which you did melt butter with some Sage leaf.
Mix for a few moments and serve immediately.
Tip: to make it cuter appearance of your dumplings, you could pass them gently on a grater, exerting little pressure with your fingers.
Trick: If the dough is too stiff, add a few tablespoons of milk and continue to stir.
Ingredients and dosing for 4 persons
- 300 g of dried chestnuts
- Some leaves of laurel
- Coarse salt
- 1000 g of potatoes
- Climbs
- Sprinkling 1 of nutmeg
- Butter
- Some leaves of sage