Yup, I did it again. Better.  I baked my spuds slowly, while we went for a lovely, sunny walk to Stanton and Toddington.  Once cooled enough to handle, I pushed them through the ricer, it does make the difference to the consistency.  I ended up with about 470 g of potatoes, I added 120 g of 00 flour and 1 egg. The amount of dumplings was perfect for the 2 of us, not a piggy amount, but we’re not craving a dessert either.

They cooked a lot faster than the shop bought ones, as soon as they floated to the surface I removed them, drained them and placed in the lovely, tomato-chili sauce waiting on the hob. A sprinkle of parmesan and to the gob. 🙂