Idaho® Purple Potato Dumplings Stuffed with Gruyere and Parsley Walnut Pesto

Idaho® Purple Potato Dumplings Stuffed with Gruyere and Parsley Walnut Pesto

Trix Middlekauff, Tasty Trix

Yield: 10 golf-ball sized dumplings



  1. The day before you plan to make the dish, boil the potatoes, skin on, in well-salted water until soft (about 15 minutes). Peel the potatoes and run them through a ricer or fine-mesh sieve. Refrigerate, uncovered, overnight. The next day, combine the potatoes, flour, cornstarch, white pepper, and sea salt into a smooth mass. Taste for seasoning and adjust. Add the beaten egg and mix thoroughly. If the dough is too sticky, add more flour. Divide dough into 10 equal parts. Form each into a golf ball-sized ball. Make an indentation in the middle of each dumpling and fill with 1/10 of the gruyere cubes. Close the dough around the cheese and reform into a smooth round dumpling. Place on a cookie sheet covered with floured parchment paper and cover with plastic wrap. Place in the refrigerator until ready to cook.
  2. When ready, bring 4 quarts of well-salted water to a boil, and then reduce to a gentle simmer. Cook the dumplings a few at a time, being careful not to crowd the pot, until they float, plus an additional minute to make sure the cheese on the inside melts. Serve with a dollop of walnut parsley pesto and grated gruyere cheese.
  1. Combine the parsley, walnuts, lemon juice, salt and pepper in a food processor. Puree while drizzling in the olive and walnut oils. Adjust salt and pepper to your taste. Store, refrigerated, in a covered glass jar.