• 1 kg of potatoes
• 200 g of wheat flour
• 2 smaller eggs
• 1 level teaspoon of salt
• 1 onion
• 1 small clove of garlic
• Dried tomatoes in oil strips with herbs and sunflower seeds OLE!
• 150 g gorgonzola cheese (mild)
• 150 ml of grated fondant cream
• freshly ground pepper to taste
Cook the potatoes in skins, without peeling them. When they are no longer hot, but still warm, remove the skin very carefully and pass it through a manual press (for potatoes) or put it through a meat grinder.
Siff the flour into the potato purée, add the eggs and a flat teaspoon of salt. Make a potato ball, if the dough turns out to be too sticky, add a little more flour. Form “rolls” about 1.5 cm thick and cut them into noodles. Cook in batches in hot and salted water – after floating, wait for about 90 seconds. Put it into a bowl.
Separately, cook the onion and chopped garlic. Add gorgonzola and whipping cream. Cook, stirring, until the cheese melts. Add the dumplings. Combine everything, add dried tomatoes in strips in oil with herbs and sunflower seeds OLE! Cook for a while. Season with freshly ground pepper and salt (if desired).