Melt In Your Mouth Potato Dumplings

Chef Thomas Kalb of Agnes Restaurant and Cheesery in Pasadena shows California Live’s Danielle Nottingham how to make a reimagined version of his mother’s homemade baked potatoes.

POTATO DUMPLING RECIPE

For the Dough:

– 1 pound Raw/Whole Russet Potatoes

– ¼ pound Ricotta Cheese

– 1 Egg yolk

– 180 Grams All Purpose flour

– 25 Grams Potato or Corn starch

– Pinch of salt

Cook: Puncture the outside of the potatoes with a fork and roll in salt until completely covered. Place on a cookie sheet pan and bake at 400°F until fork-tender and soft

For the Dish:

4 ounces Bacon
2 Tbsp Butter
1 Lemon ¼ cup
Pasta water
1 cup Broccoli florets
8 oz Cheddar
1/2 cup sour cream
¼ cup chives
1 cup shoestring potatoes
Cook: Cook dumplings similar to pasta, until the dumplings start to float, about 4 minutes.