Ingredients

The following ingredients have 4 Servings
  • 14.11 ounces potatoes (approx. 3 large potatoes, unpeeled weight)
  • ½ cup coarse cornmeal/polenta (plus 2-3 tbsp for coating)
  • 4 tablespoons parmesan (coarsely grated)
  • Olive oil for frying (about 2-3 tablespoons per batch)
  • Sea salt and pepper to taste

Instruction

  • Peel and boil the potatoes in salted water until tender. Drain the water off (thoroughly), mash the potatoes and leave to cool completely.
  • In a large bowl combine the potatoes with the parmesan, season (plenty of pepper and only a bit of salt) and combine using the back of a large spoon. Gradually add the cornmeal, using the back of a spoon or potato masher to mix it in. Knead with your hands to bring the dough together.
  • Scatter a bit of cornmeal onto your work space, place 1 half (easier to work with) of the dough on it and start pressing to gently stretch the dough, at the same time rolling and shaping into a long sausage (do this gently as the dough might be a little crumbly in places, if this happens just bring it back together and continue shaping). Cut into 1.5-2 cm pieces. Coat the dumplings in the cornmeal.
  • Heat up 2 tablespoons of the oil and fry the dumplings over a medium heat until golden brown, 2-3 minutes on each side (work in batches to avoid crowding the pan) - add a bit more oil once you've turned them over. Serve immediately.