This pure vegetarian dish is a favourite in our house! Serve with a simple salad.

1 cup boiled and mashed potato

2 cup boiled and mashed sweet potato

1 cup flour

3 tbs chopped parsley

1 tsp salt

1 cup chopped mushrooms

1/2 cup chopped onion

3 cloves garlic, chopped

3 tbs flour

3 tbs butter

1 tbs olive oil

1/2 cup white wine

1 cup milk

50g grated Parmesan cheese

2 tbs chopped fresh basil

Salt and pepper to taste

In a bowl mix flour, potato, sweet potato, parsley and salt. Cover and keep on the side. In a pan heat the butter and oil, then add the garlic and onion. Sauté then add mushrooms to soften. Add flour, mix well and add milk a little at a time. Remove from the heat, mix in the white wine, basil and salt and pepper. Check the seasoning.

On a chopping board or worktop sprinkle some flour and roll out the potato mixture. Cut as you like into 1 inch pieces.

Boil the water then add the dumplings a few at a time. When they float to the surface, remove from pan and place into an ovenproof dish.

Heat the sauce on a low flame, add the dumplings and sprinkle with cheese and basil. Serve immediately.