Ingredients:

  • 2 lbs starchy potatoes (Russet), boiled and mashed
  • 1 cup all-purpose flour
  • 1 large egg, beaten
  • 1 tsp salt
  • 1 lb cremini mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 cup heavy cream
  • 1/2 cup vegetable broth
  • 1 tsp dried thyme
  • 2 tbsp fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Pass cooled, boiled potatoes through a ricer into a large bowl to ensure a smooth texture without lumps.
  2. Add the beaten egg and salt to the potatoes, then gradually fold in the all-purpose flour.
  3. Mix by hand gently until a soft, cohesive dough forms; avoid over-working the dough to prevent toughness.
  4. Divide the dough into 4 sections and roll each into a rope approximately 1 inch thick on a floured surface.
  5. Slice the ropes into small, oval-shaped nuggets about 1/2 inch thick.
  6. Drop the dumplings into a pot of boiling salted water and cook until they rise to the surface.
  7. Sauté sliced mushrooms in batches using butter and olive oil over medium-high heat until they develop a mahogany-colored crust.
  8. Add diced onion to the pan and sauté until translucent.
  9. Stir in dried thyme and broth, allowing the liquid to reduce slightly.
  10. Stir in heavy cream and simmer until the sauce is velvety and clings to the dumplings.
  11. Season with salt and black pepper, then garnish with fresh chopped parsley.