How to make
Boil the potatoes in salted water and while still warm, mash them along with the salt, black pepper and oil. Leave them to cool, beat the egg and add it to them. Add the flour in parts, by kneading a medium soft dough.
In a bowl, mash the white cheese and mix it with the ricotta.
Tear balls of the dough, flatten them with your palms and put the cheese in the middle, then close them carefully and form a ball. To prevent them from sticking, sprinkle flour from time to time.
Drop the shaped dumplings into a pot of boiling salted water over high heat. As soon as they float to the surface, reduce the heat and leave them to simmer for another 2 minutes. Remove them and leave them to drain and cool slightly.
In a frying pan with a little oil, toast the semolina for a short time, until it aquires a very light golden brown color. Stir at all times, because it can easily burn on the bottom and it is important that it has evenly browned. Spread it on aluminum foil and generously roll each ball with it.
Prepare the sauce, by finely chopping the onion, celery and carrot and frying them in olive oil. Cook them for about 8 minutes on medium heat, during which time peel and cut the tomatoes into small pieces and add them to the other vegetables. After a few minutes, add the tomato paste and season with salt and the dried spices. Cook for 10 minutes on low heat with a lid on.
You can blend it if you like.
Remove it from the heat and finish off the sauce by sprinkling it with the freshly chopped parsley.
Serve the dumplings poured with the delicious Napolitana Sauce.
Enjoy!
