4 large Gold potatoes (about 1.5 pounds), peeled and quartered
1 bunch spring onions, chopped
1 tablespoon olive oil (any kind will do)
Freshly ground black pepper (I use lots of it)
1/2 to 1 teaspoon of salt, depending on preference, plus additional to season the water for boiling
Up to 1 cup (130grams) all-purpose flour, plus additional for dusting work surface
1. Cook and Mash the potatoes with a potato masher, add 1/2 to 1 teaspoon of salt, freshly ground black pepper, 1 tablespoon olive oil and the chopped green onions. Mix well.
2. Taste to make sure the potato mixture is seasoned to your liking. Allow to cool off before handling. Leave it out on the stove for about 15-20 minutes to cool off.
3. While the potato mixture is cooling, bring large pot of water to a boil for the dumplings.
4. While the water is heating up, make the dumplings.
5. To the prepared potato mixture, add 1/2 cup of flour and mix well. Continue adding more flour, gradually until the the dough is no longer sticky, but not too dry, about less than additional 1/2 cup of flour.
6. Knead and transfer the dough to a floured surface.
7. Divide it into 4 equal parts and make long logs out of each one.
8. Cut each log diagonally to make dumplings and set aside.
9. Once the water is boiling, season with salt, lower the heat to medium-high and add the dumplings.
10. Boil the dumplings from one log at a time, until they float to the top, about 3-4 minutes.
11. Do not crowd the pot. Use a slotted spoon to remove cooked dumplings and set them on a plate.
12. Continue cooking until you have no dough left.
13. Serve with mushroom gravy