Potato Dumplings with Broccoli and Parmesan Lemon Crumbs

Light, fluffy potato dumplings made from floury potatoes meet tender broccoli and crispy Parmesan butter crumbs. A light, filling dish that tastes like home cooking yet sits well in the stomach.

By yumbelo · 4 servings · 55 minutes

Ingredients

• 700 g floury potatoes
• 1 Stück egg (size M)
• 100 g wheat flour
• 50 g potato starch
• 1 TL salt
• Prise nutmeg, freshly grated
• 500 g broccoli
• 40 g butter
• 40 g breadcrumbs
• 40 g Parmesan, freshly grated
• 1 Stück organic lemon
• 1 Bund chives
• black pepper, freshly ground
• 1 EL cooking oil

Method

1. Wash the potatoes and cook them in their skins in a large pot of water covering them for about 25 minutes until tender. Drain, let them steam dry briefly, then peel and press them through a potato ricer while still warm.
2. Divide the broccoli into small florets, peel the stems and slice them. Blanch in a pot of lightly salted water for about 4 minutes until al dente, then drain and refresh in cold water.
3. Knead the cooled potatoes with egg, flour, potato starch, salt, nutmeg and a pinch of pepper into a smooth dough. If it is too soft, add a little more flour.
4. Shape the dough into about 12 equal dumplings using damp hands. Bring a large wide pot of lightly salted water to a boil, add the dumplings and let them simmer over low heat for about 15 minutes until they float to the top.
5. For the butter crumbs, melt the butter in a pan and toast the breadcrumbs in it, stirring, until golden brown. Remove from the heat and stir in the Parmesan.
6. Heat the cooking oil in a second pan and fry the broccoli florets and stems for 3 to 4 minutes, turning, then season with salt and pepper.
7. Scrub the lemon under hot water, finely grate the zest and mix it into the butter crumbs. Cut the chives into fine rolls.
8. Lift the dumplings out of the water with a slotted spoon, let them drain and arrange them on the broccoli. Sprinkle with the butter crumbs, garnish with chives and serve immediately.