Potato dumplings with PDO huile d’olive de la Vallée des Baux-de-Provence

Peel the potatoes and cook in salted water. Drain the potatoes and mash while they are hot. Let cool. Add 2 tablespoons of olive oil, semolina and flour to the mashed potato and mix well. Finally add the two whisked egg yolks and salt and pepper to taste. Allow the dough to cool completely.

Wet your hands (and renew the operation as soon as your hands get sticky) and form dumplings the size of a walnut. Place them on a baking sheet (preferably covered with parchment paper or lightly floured).

Dip the dumplings in a wide pot filled with simmering water for a few minutes. Proceed in several batches. When the dumplings rise to the surface, drain and set aside.

In a frying pan, heat 2 tablespoons of olive oil and brown the dumplings. Serve with tomato sauce or finely chopped chives.

Our tip: The dumplings go very well with meats in sauce (goulash, beef bourguignon, etc.)

Olive oil:

 We advise you to use an intense-flavoured PDO huile d’olive de la Vallée des Baux-de-Provence for its aromas of freshly-cut grass, apple, almond, raw artichoke, fresh hazelnut and tomato leaves.

You can also use one the following PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Corse – Oliu di Corsica or Provence.