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.