Ingredients
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Method
- 1
Boil the potatoes in their skins for 25 minutes until tender. Drain, peel while hot and press through a ricer or mash until very smooth.
25 min - 2
Leave to cool for 10 minutes. Mix in the potato starch, egg, salt, nutmeg and parsley to make a soft dough.
10 min - 3
With damp hands, shape into 8 smooth balls the size of a small orange.
- 4
Bring a large pan of salted water to a gentle simmer. Lower the dumplings in and cook for 20 minutes, never letting the water boil hard.
20 min - 5
Lift out with a slotted spoon and drain.
- 6
Serve hot with gravy, or slice leftovers and fry in a little oil the next day.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.