Pasta and Potato Dumplings
ingredients
ingredients
method
step-by-step directions

Michael Symon's Pappardelle Pierogi

  • 1 1/2 pounds fresh Pappardelle
  • 1 1/2 cups Fingerling Potatoes (cut into 1/4-inch thick rounds)
  • 1 large Onion (sliced thinly)
  • 3/4 cup Sour Cream
  • 1/2 cup Parsley (chopped)
  • Olive Oil
  • Salt and Pepper
step-by-step directions
  • Place a large pot of water over high heat and bring up to a boil. Season generously with salt, so it tastes like the ocean.
  • Place a large saute pan over medium-high heat and add 3 to 4 tablespoons of olive oil. Add the onion and season with salt and pepper. Cook until they begin to caramelize, about 4 minutes. 
  • Add the potatoes to the boiling water. Cook 1 minute and then add the fresh pasta. Cook for 3 to 4 minutes, or until the pasta is just cooked. Drain the potatoes and pasta, reserving about 1 cup of the cooking water.
  • Add the potatoes and pasta to the saute pan of onions and toss to combine. Add about 1/2 cup of pasta water to the pan. 
  • Remove the saute pan from the heat and add the sour cream. Toss to combine, continually tossing until creamy. Add the parsley, toss again to combine, and plate.
Similar categories: Dinner Italian Cuisine
comments ()
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.