A delightful twist on a classic dish, these potato dumplings are stuffed with a flavorful spinach and cheese filling and served with a rich mushroom cream sauce.
Combine the ricotta cheese, sun-dried tomatoes, and basil in a mixing bowl. Set aside.
Ensure the filling is well-mixed for even flavor distribution.
Place the potatoes in a microwave-safe bowl, cover, and microwave until very soft. Let cool to room temperature.
Pierce the potatoes with a fork before microwaving to allow steam to escape.
Mash the cooled potatoes thoroughly, then mix in the egg, salt, spinach, flour, and parmesan cheese to form a stiff dough.
Add the flour gradually to achieve the right dough consistency.
Divide the dough into 10 portions, flatten each into a circle, and place a spoonful of filling in the center. Pinch the edges to seal and roll into a ball.
Keep your hands lightly floured to prevent sticking.
Bring a pot of water to a gentle boil. Add the dumplings and cook until they float to the surface and are cooked through.
Avoid overcrowding the pot; cook in batches if necessary.
In a skillet, cook the bacon until crisp. Remove and set aside, leaving some drippings in the pan.
Use a paper towel to blot excess grease from the cooked bacon.
Sauté the onion and mushrooms in the skillet until softened and browned. Add the cream and simmer until thickened. Season with salt.
Stir frequently to prevent the cream from scorching.
Serve the dumplings topped with the mushroom sauce, crumbled bacon, and a sprinkle of fresh chives.
Serve immediately for the best flavor and texture.
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