Sage Dumplings

Directions

1. Peel the potatoes and cut into sixths. Place the potatoes in a pot of cold, salted water. Bring to a simmer over medium heat and cook gently until just tender, about 20 minutes. Drain and return the potatoes to the pot. Place over medium heat again for a few minutes to drive off excess moisture. Shake the pot frequently until steam no longer rises from the potatoes.
2. Pass the potatoes through a medium-holed food mill or potato ricer. Spread the potatoes in a thin layer on a baking sheet and refrigerate or set aside until cool.
3. Place the potatoes in a large bowl and add the flour. Chop the flour into the potatoes with a rubber spatula until a grainy texture has formed.
4. Mix the egg, oil, and salt together. Add to the potato mixture along with the cheese and sage. Mix gently by hand until just incorporated.
5. Place the dumpling dough in a pastry bag without a tip and pipe the dough into 6-inch logs onto a floured cutting board. Gently roll the dough by hand into smooth logs approximately the diameter of a dime.
6. Cut the logs into 1/2-inch lengths and roll onto a fork to imprint with ridges. Store the dumplings in a single layer on a floured jellyroll pan until ready to cook.
7. Cook the dumplings in heavily salted, gently simmering water until just firm, about 1 1/2 minutes. Lift the dumplings out of the water with a slotted spoon and add directly to soup or rinse under warm water and refrigerate for later.