Potato Dumplings - cooking recipe

Ingredients

3 2/3 cups flour
4 None eggs
1/3 cup plus 2 tbsp olive oil
1 2/3 lbs potatoes, peeled
1 clove garlic, minced
2 cups grated Pecorino Romano cheese, plus additional to serve
5 None fresh mint leaves, minced
None None Tomato compote or chunky pasta sauce, to serve

Preparation

For the pasta, place flour in a large bowl and create a well in the center. Beat eggs, 2 tbsp of the oil and a large pinch of salt in a medium bowl. Pour egg mixture into well of flour. Lightly mix together. Knead for 2-3 mins, or until dough is smooth. Cover with a tea towel and let stand for 30 mins before rolling. (Alternatively, make dough the day before and refrigerate overnight, wrapped in plastic wrap. Bring to room temperature 1 hour before rolling.)
For the filling, boil potatoes in salted water until tender. Drain and push through a ricer into a large bowl. Add 1/3 cup oil and mix well. Stir in garlic, grated cheese and mint leaves. Set aside.
Roll out pasta, using second thinnest setting on a pasta roller. Place sheet of pasta on a work surface. Cut into long 2 1/2 inch wide strips.
Dollop rounded teaspoons of potato filling about 1/2 inch apart onto pasta, 1/3 inch away from the edge. Lightly brush edges of pasta with water. Fold pasta over filling and press dough together to seal. Pinch out all the air, then use a fluted pastry cutter to cut out dumplings. Repeat until all dough and filling mixture is used.
Bring large pot of salted water to boil. Add dumplings in batches and cook for 2-3 mins. Remove with a slotted spoon. Serve dumplings with additional grated cheese, tomato compote and a drizzle of olive oil.