Potato Plum Dumplings with Plum Sauce

METHOD

1. Peel potatoes and cut in half, cook in salted water.

2. Drain and put through a sieve, mouli, or ricer.

3. Add 125g of butter and allow it to melt.

4. Mix in flour, add egg, and work the dough gently until it comes together. Do not overwork the dough.

5. Break off a piece of dough the size of a ping pong ball and flatten it between your palms.

6. On the flattened dough, place a fresh dry plum. If a little sour, sweeten with caster sugar.

7. Cook the dumplings in boiling water. They are ready when they rise to the surface, just like gnocchi.

8. Place dumplings in a greased baking dish.

9. Pour over 125g of melted butter.

10. Bake in a pre-heated oven at 180°C for 30-40 minutes.

11. Prepare plum sauce: Cut the plums into quarters, remove the seed, place in a saucepan and add 1 tablespoon of caster sugar, water, and Chambord liqueur.

    

12. Once plums are reduced and soft, strain through a sieve.

13. Serve dumplings on a warm plate, with plum sauce on the side, and dust dumplings with icing sugar.