Do not forget to use white grape juice!
Potato dumplings are one of my favourite sides. The addition of ground hazelnuts, chives and a little spring onion green made them even better.
Today was a vegetarian day. The sauce that went over the dumplings was made from leek and button mushrooms. Both together were rather unspectacular, but the fine tuning with grape juice, veg stock and cream cheese made it finger licking good.
The seasoning was just salt, pepper, Italian herbs and Piment d'Espelette. Most important to the sauce was the time it took to reduce the liquid until the sauce had a creamy consistency.
Ingredients for 2:
700 g potato dumpling mix from cooked potatoes- there are ready made options available in supermarkets
60 g coarse ground hazelnuts, 2 tbsp chopped chives, 2 green onion stalks, 1 tbsp oil
250 g brown button mushrooms, 1 leek, 100 ml veg stock, 100 ml white grape juice, 100 g cream cheese
Salt, pepper, Italian herbs, Piment d' Espelette
Mix the hazelnut chive blend with the potato dough and cut it in 8 pieces. Roll in to 8 balls. Cook them in simmering water for 20 to 25 min.
In a pan in oil saute mushrooms and leek for 6 min, add liquids and cook 2 more min. Melt the cheese in the sauce and reduce the liquid by cooking it down.
Season and get the dumplings out of the water and pour the veggies on top.
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