Ingredients

  • Salt and pepper to taste
  • 1 pound potatoes, peeled
  • 1 cup flour
  • 3 eggs
  • ¼ cup olive oil
  • 1 clove garlic, peeled and lightly crushed
  • 1 28-ounce can chopped tomatoes
  • Freshly grated Parmesan cheese, optional
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      408 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 51 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 11 grams protein; 139 milligrams cholesterol; 289 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Set a large pot of water to boil, and salt it. Grate or shred potatoes by hand or in a food processor. Combine with 1/2 cup flour and salt, pepper and eggs. Stir, adding enough flour to make a dough that will barely hold together when shaped with your hands.
  2. Adjust heat so water simmers steadily. Make walnut-size dumplings with a spoon or your hand, and add to water. Cook for about 3 minutes after they float to surface, then taste one and make sure potato is cooked. Remove with a slotted spoon. (You can wrap or tightly cover and refrigerate these for up to a day at this point.)
  3. Put olive oil in a large skillet over medium-low heat and add garlic. When garlic sizzles and becomes aromatic, about 3 minutes, add tomatoes and raise heat to medium-high. Cook, stirring occasionally, until mixture looks like a sauce, about 10 minutes. Gently add dumplings, and heat through, another 10 minutes or so. Serve hot, topped with cheese if you like.

30 minutes

Dining and Cooking