Polenta potato dumplings with tomato, Salsiccia sausage and sliced mountain cheese (in spring and summer served with ricotta and buffalo mozzarella)

Polenta potato dumplings with tomato, Salsiccia sausage and sliced mountain cheese (in spring and summer served with ricotta and buffalo mozzarella)

A recipe by the Forsterbräu Restaurant Merano

Ingredients
Recipe for 4 people
Preparation time: 1 h
Ingredients for the potato dumplings - cooking time: 30 min.
Starchy potatoes 400 g
Egg yolk 1
Soft butter 20 g
Wheat flour 70 g
Yellow or white polenta flour 40 g
Salt
Nutmeg

Ingredients for the Salsiccia tomato sauce
cooking time: 30 min.
Olive oil 3
Finely cubed white onion 50 g
Finely chopped clove of garlic 1
Small, finely chopped chili 1
Canned tomatoes 400 g
Salsiccia sausage 80 g
Salt
White pepper
A small amount of fresh basil
A small amount of fresh parsley
A little high-quality olive oil
Preparation
Preparation …
… for the potato dumplings: Wash the potatoes thoroughly and cook them with their skin. Once the potatoes are cooked, peel them when they are still boiling, and rice them with a potato ricer. Knead and mix them with the egg yolk, the butter and the spices. Let the mixture cool down. Now knead the potato pulp quickly, together with the flour mix. Form dumplings out of the dough. Now cook the dumplings for 1 minute in salt water, sieve and toss them in the sauce.
… for the Salsiccia tomato sauce: For the sauce, braise the onion, garlic and chili lightly in olive oil.
Add the canned tomatoes and spices, and let the mixture simmer for 25 minutes. In the meantime skin the sausage, and shape the sausage meat into small balls. Sauté the sausage meatballs in the oven or in a coated pan. Finally add the sausage meat, olive oil and the fresh, finely chopped herbs to the freshly cooked tomato sauce.

Serve the potato dumplings in a deep plate, sprinkle sliced mountain cheese on them, or - for an even fresher taste - add ricotta or buffalo mozzarella.
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