Dumplings with Cream Sauce and Cranberries

Step 1

Boil the 500g potatoes in salted water until fork-tender, about 20 minutes. Drain and mash until smooth, then let cool slightly.

Step 2

Mix the mashed potatoes with 200g flour, 1 egg, and 1/2 tsp salt until a soft dough forms. Knead gently on a floured surface for 2 minutes.

Step 3

Roll the dough into a 1-inch thick log, then cut into 12 equal pieces. Shape each piece into a small oval dumpling.

Step 4

Bring a large pot of salted water to a boil. Drop in the dumplings in batches, cooking until they float, about 3-4 minutes. Remove with a slotted spoon.

Step 5

In a skillet, melt 2 tbsp butter over medium heat. Add 1 cup heavy cream and 1/2 cup dried cranberries, stirring until the sauce thickens slightly, about 5 minutes.

Step 6

Add the cooked dumplings to the sauce, tossing gently to coat. Season with 1/4 tsp black pepper and remaining 1/2 tsp salt. Simmer for 2 minutes until heated through.

Step 7

Serve warm, spooning extra sauce and cranberries over each portion.