Peruvian Purple Potato Dumplings with Ragout of Heirloom Tomatoes and Basil
- Tomato Ragout:
- 1 teaspoon chopped garlic
- 2 tablespoons extra-virgin olive oil
- 2 cups assorted color Heirloom tomatoes
- Salt and pepper
- 1/4 cup fresh basil, torn, plus 1/4 cup
- Potato Dumplings:
- 1 pound Peruvian purple potatoes
- 2 tablespoons kosher salt
- 1 cup flour
- 3 eggs
- 1 teaspoon roasted garlic, crushed
Heat a medium size pan over high heat. Saute the garlic with olive oil and toss the heirloom tomatoes until heated through, approximately 5 minutes. Season with salt and pepper. Toss in 1/4 cup of the fresh basil before serving dish.
Mix the cooled, cooked potatoes with the flour, eggs, and roasted garlic. Form mixture into a dough. Roll the dough onto a lightly floured surface, into a snake approximately 1/2-inch thick. Cut into 1/2 inch pieces and using your hands, roll each piece into balls.
Cook the dumplings in boiling water. Cook for approximately 2 minutes. Using a slotted spoon, remove the dumplings and toss with the Heirloom tomato ragu.
To serve, add the remaining torn fresh basil, and serve immediately on a large platter.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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