• Method of prep Potato Dumplings

Wash potatoes w/ skin, boil until fork tender. Once potatoes are fully cooked, peel away skin, place in the center of your prep board. Smash up with a wooden spoon allow to cool for five minutes. Combine flour, salt and potatoes together, mix gently, do not overwork the mixture, form a pool in the center with the whole egg, and slowly work together the egg and flour mixture with a fork, until dough has formed. Cut into fourths dust with flour, cover with a lent free dish towel.

In a separate bowl, slice garlic super thin with a razor blade, and then do the same with the basil leaves. Take 1/4 of the potato dough, flour prep board roll out dough until super thin, take 1/4 the amount of garlic and basil with a pinch of parmesan, sprinkle across rolled out dough. Fold dough over two times and roll out again, this time only until about a 1/8 of an in thick. Cut dough down the center, stack the two even piece onto of each other. Now cut small dumpling sized piece of the potato dough, dust with flour and reserve in a cool dry place. While you prepare the remainder of the potato dough, get a pot of cold water on the stove top to boil. Once water has boiled add a pinch of salt, once water returns to a boil, add in a tsp of olive oil, and stir well. Continue to prepare the rest of the potato dough until all of the ingredients are used up. Once all of the potato dumplings are made. Return to the zucchini noodles. In order to make the zucchini noodles correctly, you need one of two pieces of equipment. 1. Either a Japanese Mandolin (which you would set as close to the top of the blade and insert the super fine ribbons cutters) or 2. A device which you can buy in any local Japan or China town in your community. This device is basically a vegetable lathe; you fasten the zucchini on the saddle of the device, and crank it into the cutter blades which are set on super fine ribbon cut. Once all of the zucchini has passed through either device. Toss in a mixing bowl with kosher salt, white balsamic vinegar, cut basil leaves, toasted pine nuts small amounts of shredded parmesan cheese and olive oil.

Return to finishing the potato dumplings, while you drop the dumplings into the boiling water, you can start to brown your whole unsalted butter, as the dumplings begin to float to the top , fish them out with a strainer or perforated spoon. Add the dumplings into the browning butter, toss in the pan a couple of times , add a small amount of the cooking liquid into the pan with the dumplings. Toss with a bit of the parmesan cheese, arrange on a plate or in a bowl, finish the dish with the zucchini noodles arrange nicely in the center of the dumplings. Drizzle with olive oil and some parmesan at the end with a fresh hit of fresh ground black pepper.