This is a recipe that allows you to prepare the dumplings in advance. Reheat them briefly in simmering water and serve with your favorite sauce—tomato, cream, meat, or game.
Put the pan of potatoes in the oven and dry further for 20 minutes, being careful not to let them brown or form a skin. Pass the potatoes through a ricer or the coarse holes of a food mill into the bowl of an electric mixer; let cool.
Add the whole eggs, egg yolks, salt, and
Turn the dough out onto a work surface covered with the remaining flour. Take pieces of the dough and roll out into long ropes about
Bring a large wide saucepan or flameproof casserole of salted water to a low simmer. Add the dumplings in batches and cook until they float to the top. Taste one: If it is still floury, cook for another 15 seconds. Remove with a large skimmer or slotted spoon and plunge into ice water to cool for 10 seconds. Drain on towels, then toss in a bowl very gently with the olive oil to keep them from sticking together. Repeat with the remaining dumplings. They are now ready to be reheated with your favorite sauce or gratinéed with butter and cheese.
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