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Silesian Potato Dumplings

Had these recently in Poland and have managed to recreate them today:

For more than enough for one person (will serve 3 people as a side):

1lb of cooked and mashed potato - I put mine through the ricer (dry - don't add any butter or milk)
1 egg beaten
1/2 teaspoon of salt
1/3 cup of potato flour (or more if needed) - available from Holland & Barrett (at the moment it's 99p/500g pack - buy 2 get one free.

Mix your mashed potato with the beaten egg and salt and add as much flour as you need to make a rollable dough (you may need more than the quantity given above). Meanwhile bring a deep pan of salted water to the boil. Once your "dough" is mixed together, break off bits and roll into golf ball size balls. Drop them into your simmering water and wait till they rise to the surface. Once this has happened let them simmer for 5 minutes and then lift out with a slotted spoon. They are ready to eat at this stage and are traditionally served with meat and gravy. I'm going to try frying some too - just to see what they're like and for a bit of a crunchy texture.

Mmmmmm.... I'll give those a try. Do they taste like gnocci?

They do but they have a more spongy texture.  I don't think you'll be disappointed in them.

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