Recipe quick and tasty for whole wheat dumplings with tomato paste.
Easy and economical, to make whole wheat dumplings with tomato paste to be dressed as you like, you need potatoes, Parmesan, a bit of whole wheat flour, an egg, and tomato paste.
I used only plenty of Parmesan sprinkled directly in the pan which immediately created a nice creamy sauce!
You don’t even need any special tools except for a fork to mash the potatoes; and if you use a pressure cooker you can really make the recipe in just a few minutes.
Why did I use tomato paste, you might ask? Simply to give a little color and a different flavor to the usual potato dumplings
Would you like to try them? You can dress them simply as I suggested, or with sautéed asparagus and even with a nice fish sauce.
READ THE TIPS AT THE END OF THE RECIPE
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 186.68 (Kcal)
- Carbohydrates 31.39 (g) of which sugars 2.23 (g)
- Proteins 8.44 (g)
- Fat 3.28 (g) of which saturated 1.51 (g)of which unsaturated 1.10 (g)
- Fibers 3.89 (g)
- Sodium 58.70 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz potatoes, peeled, cooked, boiled
- 0.88 oz Parmigiano Reggiano DOP
- 1 1/4 cups whole wheat flour
- 1 egg
- 1.76 oz tomato paste
- fine salt
Tools
- Pressure cooker
Steps
Boil the potatoes in your preferred way; in a pressure cooker, cut into pieces and peeled, they cook in 4 minutes from the whistle.
– Mash the potatoes while they are still warm and when they cool down, add the whole egg and Parmesan.
– Add the tomato paste and mix; then add the flour.
– Also add the salt and knead until you get a dough that doesn’t stick to your hands. Move to a lightly floured board and cut into small pieces, arranging them well spaced on a floured tray.
– Boil them in plenty of salted water and when they float, drain and transfer them to a pan with a drizzle of oil; add grated Parmesan to taste and a bit of cooking water. Mix and serve.
Storage:
– They can be frozen by placing them on a tray well spaced apart and when they are frozen, they can be placed in food bags in the freezer. When needed, dip them frozen in a wide pot with boiling water.
Variations:
– Instead of whole wheat flour, you can use the same quantity of all-purpose flour or type 1 flour.
