I admit, I had left a "surplus" of purple potatoes from the parties just spent but I did not want to repeat a preparation already made. Terrific, I make dumplings! Surely it is something that I have not yet done with this type of potato and I will have a special effect thanks to their intense color. Well, that's done! Nothing innovative, mind you, but certainly pleasing to the eye also because, let's face it, how many times you happened to eat some colored dumplings? Well let's start to prepare then!
700 grams of purple potatoes
1 egg
200 grams of flour 0
Salt to taste
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To prepare our dumplings, we start by boiling in a large pot and full of cold water, our purple potatoes. Since the water starts to catch the boil, let us spend about 45 ' and however we entrust ourselves to the "Test fork" to verify that the potatoes are cooked. Just ready, peliamole, put them in a boule and, with the help of a masher, riduciamole in puree. This type of potato is more leathery than traditional potatoes, so we will make a little more effort and will still remain a few pieces bigger but not worry.
As soon as we have crushed all the purple potatoes, we add the egg, the salt and amalgamiamo the whole. After this phase, we begin to incorporate, little at a time, the flour.
When all the flour is incorporated, our dough should be compact and soft. Let him rest 15 ' before proceeding with the processing. In the meantime, we prepare a chopping board and spargiamoci a little flour. After the rest time, we can start the preparation. Cut a slice of dough and lavoriamola in order to give the same shape as a breadstick of about 1.5 cm in diameter.
At this point we can start cutting our purple dumplings about 2 cm wide. We can leave them so (for now the fashion food prefers the form "natural") or pass them on a fork to give it the classic striped form. I opted for the first version but you can choose the one you prefer. Infariniamoli well then trasferiamoli on a baking dish sprinkled with flour to prevent them from sticking together and in the container. Let them rest 10 ' before cooking them.
It is important to abound with the flour both after cutting the dumplings, and when we go to store on the tray because this dough is remarkably sticky so, if we were thrifty, risk that stick with each other and on their container. Another precaution for this preparation concerns the consumption. It is good to prepare them for cooking, it would be a shame to keep them also because, the only way we would have to consume them later would be to freeze them.
