Classic Italian-style Potatoe Dumplings Recipe

Select and prepare potatoes

Choose 2 lb of starchy potatoes such as Russet or Yukon Gold. Wash them, peel if desired, and cut into 1½–2-inch chunks so they cook evenly.

Cook potatoes

Place the potato chunks in a large pot and cover with cold water by about 1 inch. Add 1 tsp of the salt. Bring to a gentle boil over high heat, then reduce to a simmer and cook until potatoes are very tender and break apart when pierced with a fork, about 15–20 minutes depending on size.

Drain and dry

Drain potatoes thoroughly in a colander, then return them to the warm pot off the heat for 1–2 minutes to steam off excess moisture. Excess water will make the dough sticky; the goal is dry fluffy potatoes.

Rice or mash potatoes finely

While still hot, pass the potatoes through a potato ricer or fine food mill into a large bowl. If you don't have those, mash them very thoroughly with a potato masher, ensuring no lumps remain.

Cool slightly and combine binding ingredients

Let the riced potatoes cool for 5 minutes until they are warm but not hot. Sprinkle the 1.75 cups of all-purpose flour, 1/4 cup semolina (if using), 1/2 tsp black pepper, and 1.5 tsp salt evenly over the potatoes. Add the beaten large egg and the 1/2 cup grated Parmesan (if using).

Form dough gently

Using a flexible spatula or your hands, gently fold the ingredients together until a soft dough forms. Work as little as possible — overworking develops gluten and makes dumplings heavy. If dough is sticky, add flour 1 tbsp at a time (up to 3 tbsp) until manageable; if too dry, moisten with 1 tsp water at a time. The final dough should be soft and slightly tacky but hold shape.

Portion and shape dumplings

Lightly flour your work surface. Divide the dough into 4 equal pieces. Roll each piece into a rope about 1 inch in diameter. Cut ropes into 1-inch pieces. To make ridged gnocchi-style dumplings, press each piece lightly with a fork to create ridges; alternatively leave them smooth or roll over a gnocchi board. Place formed dumplings on a lightly floured baking sheet in a single layer without overcrowding.

Bring water to boil

In a large pot, bring 4 liters of water to a rolling boil. Add 1 tbsp of salt to the water to season the dumplings.

Cook dumplings

Working in batches (don't overcrowd), gently drop the formed dumplings into the boiling water. Stir them once immediately to prevent sticking. When the dumplings float to the surface, cook for an additional 1.5–2 minutes to ensure they are cooked through. Use a slotted spoon to remove them to a warm tray or directly into a sauté pan with sauce or butter.

Prepare browned butter and sage (optional)

While dumplings cook, melt 4 tbsp unsalted butter in a large skillet over medium heat. Swirl occasionally; after 4–6 minutes the butter will foam, then turn golden-brown and develop a nutty aroma. Add the fresh sage leaves for the last 30 seconds to crisp them slightly, then remove the skillet from heat.

Finish dumplings

Add the drained dumplings to the skillet with the browned butter and gently toss to coat, cooking over low heat for 1 minute so they soak up flavor. If serving with sauce (tomato, pesto, or cream sauce), toss dumplings into the sauce instead of browned butter to finish.

Plate and serve

Divide dumplings among 4 plates. Spoon any remaining browned butter and crispy sage over each portion. Sprinkle with extra grated Parmesan and freshly ground black pepper to taste. Serve immediately.