From the time of diffusion of potato in the continent, happened between 18c. and 19c, forward, potato dumplings were declared as one of the most popular dishes on the tables. Potato dumplings are a substantial and satisfying dish, very common nowadays. Is to be considered one of the most poor, very easy to be prepared and very adaptable. In fact it can be accompanied by a big quantity of different sauces, as for example pork, pigeon, hare, rabbit sauces and every kind of on hand meat.

Ingredients
1kilo potatoes
300g flour
1 egg


Preparation method
Rinse out potatoes and put them on a saucepan filling it with cold water.
Let cook until stewing them.
As soon as stewed, peel and mash them, placing the mashed potatoes on a pastry board.
Add to the mashed potatoes flour and egg, mixing hard with the hands, working the pastry for some minutes.
Chop off from the achieved pastry a part and extending and rolling it on the pastry board try to make a pastry cord with the palm according to your taste (the diameter can be of 1 or more inches). Chop the pastry cord into small sized pieces of about 1 inch of length or do as you please.
The achieved potato dumpling can simply remain raw, or alternatively can be taken one by one leaning them on the concave part of a fork and pressing slightly with the inch in order to make stripings and to let pasta being better absorbed by sauce. Keep doing like this and put them on the slightly floured pastry board. Slowly pour the potatoes dumplings into bowling salted water. When they will come in the open, let them boil for a minute.
Concluded the cooking, pull out the potatoes dumplings from the water with a perforated spoon or a colander and season as you please with sauce and plentiful cheese.

Variation – A variation to try are the flour dumplings, achieved simply mixing white flour, salt and hot water, repeating the same necessary procedure to make potatoes dumplings.