Dumplings with Mushroom Sauce

Ingredients

• 1 kg floury potatoes
• 200 g wheat flour (Type 405)
• 1 egg (size M)
• 1 1/2 TL salt
• 1/2 TL freshly grated nutmeg
• 300 g fresh mushrooms
• 1 onion
• 1 EL butter
• 200 ml cream (min. 30% fat)
• 100 ml vegetable broth
• 2 EL fresh parsley (chopped)
• Prise black pepper

Instructions

1. Peel and quarter the potatoes, then boil them in salted water for about 20-25 minutes until very soft. Drain and let them steam dry briefly to remove excess moisture.
2. While still hot, press the potatoes through a potato ricer or mash them finely. Add flour, egg, 1 teaspoon salt, and grated nutmeg, then quickly knead everything into a smooth dough.
3. With floured hands, shape the dough into 8-12 equally sized dumplings. Bring a large pot of salted water to a simmer, carefully add the dumplings, and let them poach gently for about 15-20 minutes over low heat; do not boil vigorously.
4. While the dumplings are simmering, clean and slice the mushrooms. Peel and finely dice the onion.
5. Heat the butter in a pan and sauté the diced onion until translucent. Add the sliced mushrooms and fry for about 5-7 minutes until lightly browned.
6. Deglaze with vegetable broth and cream, bring to a boil, and simmer for about 5 minutes until the sauce slightly thickens. Season with salt, pepper, and possibly more nutmeg.
7. Serve the finished dumplings with the creamy mushroom sauce, garnished with fresh parsley.

Nutrition