Having made boxty crepes and boxty blinis during my Irish week, I wanted to turn the basic mixture of grated potato, mashed potato and flour to a different use. I therefore decided to make boxty dumplings, AKA boiled boxty.
The recipes I saw made me think of gnocci, but sounded a little… well… boring. I gather the traditional way, as detailed by Radio Ulster, involves simply frying the dumplings in butter. Another recipe I saw on CatholicCulture.org calls for a “sweet sauce,” which to me sounds unpleasant. So I decided to do an Irish-Italian fusion dish and serve my boiled boxty with tomato sauce. It turned out to be a good decision. My dumplings turned out chewy and indeed gnocci-like, and my kids loved them with the tomato sauce.
Boxty dumplings (boiled boxty) with tomato sauce
Serves 3-4 as a main, 6-8 as a side. Vegan if you leave off the Parmesan as garnish.
For the dumplings
- 1 cup grated raw potato, well wrung out (see instruction 1)
- 2 cups leftover mashed potato
- 1 1/2 cups gluten-free flour mix (I used Dove’s Farm plain white flour), plus extra for rolling out dumplings
- 1/2-1 teaspoon salt
- 1 teaspoon xanthan gum
- A little olive oil to prevent sticking
For the sauce
- 1 can/jar/carton chopped tomatoes
- 1 can/jar/carton passata/sieved tomatoes
- Generous handful chopped fresh parsley (plus extra to serve, optional)
- Generous handful chopped fresh chives
- 1 tablespoon Italian seasoning
- 1 tablespoon sugar
- 1 tablespoon balsamic vinegar or wine vinegar (red or white)
- 1 teaspoon paprika, preferably smoked (or hot if you want it spicy)
- Salt and pepper to taste
- Freshly grated Parmesan cheese, optional, to serve
- Freshly ground pepper, optional, to serve
- Grate a raw potato (I left the skin on for extra fibre) and wring out well in a clean tea towel. (For more details, see my boxty pancakes recipe).
- In a large bowl, mix together the mashed potato, grated potato, gluten-free flour, xanthan gum and salt. Knead until you get a smooth-ish dough with a texture akin to bread or pizza dough.
- If you want to be traditional about it, make small balls. If you’re lazier, like me, divide the dough into four or five pieces and roll it out on a well-floured board until you get a snakelike shape about 2 cm to 1 inch in diameter. (If I understand correctly, this is how the rather well-known Dublin restaurant Gallagher’s Boxty House does it.) Cut into pieces about 1 cm to 1/2 inch wide.
- Boil in salted water for about 10 minutes, until dumplings are cooked and float to the surface. Drain and toss in a little olive oil so the dumplings don’t stick together too much.
- Meanwhile, make tomato sauce in a separate pot by mixing together all sauce ingredients except fresh herbs. Bring to the boil, then simmer until slightly thickened. Remove from heat and immediately stir in fresh herbs.
- Serve dumplings with tomato sauce, grated Parmesan cheese, black pepper, and parsley to garnish (optional).