posted by Cissy 05-02-103 1:56 PM
Potato Dumplings with Wilted Spinach and Parmesan
Source: Classic Cooks, a cookbook rated “A mouthwatering collection of recipes from some of the world’s top chefs’ by the Daily Telegraph
Contributing chef: Patrick McDonald
900g/2 lb Catriona potatoes
3 egg yolks
150 g/5 oz plain flour
salt and pepper
250 ml/8 fl oz double cream
225 g/8 oz baby spinach
175 g/6 oz Parmesan cheese, grated
Preheat oven to 200C/400F/Gas Mark 6
Bake the potatoes in their skins until the flesh is soft and tender, about 1 – 1 ½ hours.
Scoop out the potato flesh into a bowl and mash while still hot. Add the egg yolks and flour, season to taste and beat to a smooth dough. Divide the mixture into 2.5 cm/1 inch diameter balls and lay on a floured tray. Chill until ready to cook.
Bring a wide saucepan of water to the boil, add salt and reduce the heat to a gentle simmer. Lower in the dumplings and simmer for 8-12 minutes. Test one to check that they are cooked through, then drain and place in a serving dish.
Preheat the grill.
Pour the cream into a saucepan and boil to reduce by half. Add the spinach and half the Parmesan. Heat through for 2 minutes, just long enough to wilt the spinach, then pour over the dumplings and sprinkle with the remaining Parmesan. Place under the hot grill for 3 minutes, until golden and bubbling. Serve hot.