Little Potato Dumplings With Spinach Cream

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• Step 1

  If using baked potatoes, cut them in half and spoon the soft flesh into a large bowl (keep the skins to bake into crisps). Mash the potatoes until smooth – you can pass them through a potato
  ricer, but a fork and a bit of patience will do. Add the flour, egg yolks and a little sea salt, then bring the mixture together with your hands to form a soft dough. The boys tell me it feels like play-dough at this stage.

• Step 2

  Dust a large baking tray with flour, ready to place the dumplings on. Now divide the dough into three and on a flour-dusted work surface roll each chunk into sausage shapes about tern in
  diameter. Cut each sausage shape into 2cm chunks and place them on the prepared tray. Set aside.

• Step 3

  Bring a large pan of water and 1 teaspoon salt to a rolling boil. Drop the dumplings into the boiling water; once they rise to the surface (after 2-3 minutes), they are ready. Drain them
  through a sieve.

• Step 4

  While the dumplings are boiling, put the butter and oil into a large frying pan over a medium-high heat. Once the butter is foaming, tip the drained dumplings into the pan and fry,
  turning occasionally, until golden brown and crisp on all sides.

• Step 5

  Put the double cream and spinach into a saucepan and bring just up to the boil over a medium heat, stirring occasionally to prevent burning. Once the cream comes to the boil, turn the heat down, add the Parmesan and cook for a further minute, stirring continuously. Thrn off the heat and season with pepper.

• Step 6

  Divide the cream between four dishes, place the dumplings on top and add a few shavings of Parmesan and a grating of nutmeg.

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