Potato dumplings with crisp breadcrumbs and speck

1.For potato dumplings, place potatoes in a large saucepan, cover with cold salted water, bring to the boil and cook until tender (20-25 minutes). Drain, set aside until cool enough to handle, then peel and mash in a bowl. Add egg, mix to combine, then add matzo meal and mix in with your hands. Add flour, a little at a time, and knead to form a soft dough. Cover with a tea towel, rest for 30 minutes, then roll half-tablespoonfuls into ovals. Set aside on a lightly floured tray (you can freeze the potato dumplings at this stage).

2.Meanwhile, heat 40gm butter in a frying pan over medium-high heat until foaming, add speck and cook until crisp (2-3 minutes). Transfer to a bowl with a slotted spoon, add another 40gm butter to pan, then add breadcrumbs, season to taste and stir occasionally until golden and crisp (2-3 minutes). Set aside and wipe out pan.

3.Cook dumplings in a large saucepan of simmering salted water until they float to the top (2-3 minutes; stir as you add the dumplings to prevent them from sticking to the base). Heat remaining butter in a large frying pan until foaming, transfer dumplings to pan using a slotted spoon, shaking off excess water, and toss until light golden (2-3 minutes). Add speck mixture and parsley, toss to coat and serve hot.