Ingredients

For dumplings: 400g potatoes and 150g flour. For seasoning: 500g ragu (a thick tomato sauce could also be used, even if it's not the same), 60g pecorino or parmesan grated cheese, fresh basil, ground black pepper. Variant: dried pieces of mozzarella can also be used.

Procedure

Bring potatoes to a boil, and when cooked, peel and sift. Let absorb the flour and knead the dough until it gets homogeneous. Divide and form long sticks, cut them into cylindrical pieces, give their characteristic shape with a fork or a utensil provided for that purpose. Drop into boiling and salty water and drain dumplings when float. For seasoning: mix dumplings with hot ragu, flavour with a pinch of pepper, and add basil and cheese. Pour into little and slightly greased pans and bake au gratin at 180°c. Complete with cheese flakes and fresh basil.