Recipe courtesy of Toni Robertson
Peruvian Purple Potato Dumplings with Ragout of Heirloom Tomatoes and Basil
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 325
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 48
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 10
- Cholesterol
- 120
- Sodium
- 612
- Total: 1 hr
- Prep: 40 min
- Cook: 20 min
Ingredients
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
Directions
- 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.
- Peel and dice the potatoes and place in a small bowl. Blanch the potatoes lightly in salted water and rinse in ice water to keep the color.
- 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.