Potato Dumplings

Instructions

1. Prepare the potatoes
   Place the peeled and quartered potatoes in a large pot of cold salted water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain well and let them cool slightly.
2. Mash the potatoes
   Pass the potatoes through a ricer or food mill into a large bowl (or mash very thoroughly with a potato masher). It's important that there are no lumps. Let cool until just warm, not hot.
3. Form the dough
   Add the beaten egg, salt, pepper, nutmeg, and parsley to the mashed potatoes. Gradually add the flour, mixing gently with your hands until a soft dough forms. The dough should be slightly sticky but workable. Be careful not to overmix or the dumplings will become tough.
4. Shape the dumplings
   Dust a work surface with flour. Divide the dough into 4 portions. Roll each portion into a rope about 3/4 inch thick. Cut each rope into 1-inch pieces. For traditional German-style dumplings, form each piece into a ball. For Italian-style gnocchi, press each piece gently with a fork to create ridges.
5. Optional filling variation
   For filled dumplings, flatten each piece of dough in your palm, place 1/2 teaspoon of breadcrumbs in the center, then fold the dough over to seal the breadcrumbs inside and form a ball.
6. Cook the dumplings
   Bring a large pot of salted water to a gentle boil. Add the dumplings in batches (don't overcrowd the pot) and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and place in a serving dish.
7. Serve
   Drizzle the dumplings with melted butter and sprinkle with Parmesan cheese if desired. Serve immediately as a side dish or with your favorite sauce or gravy.