400 grams mashed potatoes

200 grams plain gluten-free flour

2 eggs

1. Start with mashed potatoes. They should be cold, so this is a great way to use up leftover potatoes.

2. Add egg and flour and mix until the dough comes together. Place dough onto a floured surface and divide into two parts. Roll one part of the dough into a long log and slice into dumplings.

3. In a large saucepan or pot, boil water and add 1 teaspoon of salt. Add  dumplings to the boiling water and cook until they start to float at the top. Remove and place on plate. Repeat with remaining dumplings.

4. You can serve the dumplings right away as a side dish or use the suggestion below:

Mushroom gravy, stew, baked in tomato and vegetable sauce

‍