Florentine potato dumplings

1 serving


peel and cook potatoes in salted water, as for mash. drain water, wipe potatoes through a sieve. mix the potato mass with the flour, add the raw eggs and salt to taste. from the prepared mass, cut dumplings in the form of walnuts, plan in flour and press with your hand to the grater in the direction from bottom to top to give the dumpling the shape of a shell. lower the dumplings into salted boiling water like pasta and cook for 10 - 15 minutes. remove from the heat, roll on a sieve, let go in heated butter, without stirring, so that the dumplings retain their shape. put on a baking tray or refractory pan, pour tomato sauce, sprinkle with grated kashkaval and bake for 10 - 15 minutes in a roasting cupboard. serve as a hot snack.