My new favorite food. I could eat these everyday. (In fact, I am so doing.) These are really easy to make, way easier and less finicky than gnocchi. There are many ways to serve them: with pesto, in a tomato sauce, with butter, or in a simple broth. Get some broth, throw in some vegetables and/or cooked beans or chicken or beef, simmer until the vegetables are tender, then put some dumplings in a bowl and pour the soup over and around them. Awesome! The potato is fairy key here, the starch helps keep the dumplings together as they cook. The semolina flour adds chew, but you could use more flour if you like. Besides parsnips I think most roots would work well here, certainly celeriac, turnip, winter squash, carrots.

1 1/2 c peeled, diced (russet) potatoes
1 1/2 c peeled, diced parsnips (remove woody core if it’s large)
1 garlic clove, peeled
2 T butter or oil
1/2 c flour
1/3 c semolina flour
3/4 t baking powder
1 egg, lightly beaten
salt and pepper, to taste
fresh chopped parsley or other herb(s), for garnish, optional, depending on use

1. Combine potatoes, parsnips, and garlic in a large pot. Cover by a good couple of inches with (salted) water and boil until very tender. Drain. Put the pot back on the hot element and allow the heat to dry the inside of the pot. Melt the butter in the pot and add back the vegetables. Sauté for a minute or two to get rid of excess moisture, then remove from heat and mash.

2. Stir in flours, baking powder, egg, salt, and pepper until well combined. Transfer to a bowl, cover and refrigerate for 30 minutes to an hour.

3. Rinse out the pot and dry. Half fill with (salted) water and bring to a gentle simmer.

4. Bring out dumpling dough. Dip a teaspoon into the simmering water and spoon out some of the dough. Gently plop into water. Make and add more dumplings but don’t overcrowd. They need room to move. When the dumplings rise to the surface, cook for a minute longer, then remove with a slotted spoon. Keep warm. Bring the water back to the simmer, then make more dumplings until you’ve used all the dough up.

5. Serve as above, or however you wish.