Potato dumplings with onion sauce

2_03087 POTATO DUMPLINGS ONION SAUCE INGREDIENTS for 4 PEOPLE 700 g floury potatoes, 200 g flour, 1 handful of grated Parmesan cheese, 2 onions, ripe red tomatoes, 3 1 glass of dry white wine, 3 tablespoons of olive oil.

Finely slice the onions and let them dry in the wine.

Add the oil and let them cook for a few minutes.

Add the diced ripe tomatoes, or tomato paste and salt needed.

Continue cooking over low heat for at least 10 minutes.

Meanwhile, Cook the potatoes, put washed, peeled, but not in a pot with salted water.

Boil, peel them and pass through the ricer (do not commit the mistake of passing them on to the Blender).

Season with a pinch of salt and stir in the flour.

Knead the mixture on the work surface, until dough is firm and compact, yet soft enough.

Made of thick as a finger rolls, cut them into pieces and toss them in the flour.

Then toss them one by one on the tines of a fork or on the back of a grater with a weak pressure.

Place on a floured cloth and let dry at least 1 hour.

Bring to a boil in a pot of boiling salted water and dip the dumplings.

Cook, removing them as they are afloat, with slotted spoon.

Toss with onion sauce and a handful of grated Parmesan.

Garnish with basil leaves and serve.