Potato dumplings with PDO huile d’olive de la Vallée des Baux-de-Provence
Tips and tricks
The dumplings go very well with meats in sauce (goulash, beef bourguignon, etc.)
We advise you to use an intense-flavoured PDO huile d’olive de la Vallée des Baux-de-Provence for its aromas of freshly-cut grass, apple, almond, raw artichoke, fresh hazelnut and tomato leaves. You can also use one the following PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Corse – Oliu di Corsica or Provence.
- 500 g potatoes (for mashed potatoes)
- 50 g fine wheat semolina
- 150 g flour
- 2 egg yolks
- 4 tbsp PDO huile d’olive de la Vallée des Baux-de-Provence
- Coarse salt
- Peel the potatoes and cook in salted water. Drain the potatoes and mash while they are hot. Let cool. Add 2 tablespoons of olive oil, semolina and flour to the mashed potato and mix well. Finally add the two whisked egg yolks and salt and pepper to taste. Allow the dough to cool completely.
- Wet your hands (and renew the operation as soon as your hands get sticky) and form dumplings the size of a walnut. Place them on a baking sheet (preferably covered with parchment paper or lightly floured).
- Dip the dumplings in a wide pot filled with simmering water for a few minutes. Proceed in several batches. When the dumplings rise to the surface, drain and set aside.
- In a frying pan, heat 2 tablespoons of olive oil and brown the dumplings. Serve with tomato sauce or finely chopped chives.
Recipe made for EcceOlio program, financed with aid from the European Union