2 large russet potatoes (about 1.5 lbs)
1/2 cup gluten-free all purpose flour
1/2 teaspoon baking powder
1 teaspoon nutmeg
Sea salt and black pepper to taste
Wash potatoes and add to a large pot with enough water to cover. Season generously with sea salt and black pepper and boil with skin on until cooked (about 20 minutes). Drain and let it cool before you remove skin. Mash it roughly, making sure there's still pieces in it (we don't want smooth mash potatoes!).
Combine mashed potatoes, nutmeg, flour and baking powder. Mix to combine (dough should be dry, add more flour if it's sticky). Use a small ice cream scoop to form dough into balls. Arrange dumplings in a single layer on a lined cookie sheet and refrigerate for at least an hour.
4 cups roasted tomato sauce
Extra virgin olive oil
Sea salt and black pepper
In a large pot on medium to high heat, bring tomato sauce to a boil and add dumplings. Lower heat to medium low, cover and simmer for 10 minutes. Remove from heat and serve dumplings garnished with fresh herbs and drizzled with olive oil.