Potato Dumplings with Tomato Sauce

For the dumplings: Scrub potatoes and without peeling, cook in boiling salted water for about 25 minutes until done. Drain, peel and press through a food mill or mash in a bowl. Allow to cool slightly and add egg, milk, flour and baking powder. Knead to a smooth dough. Add a little more flour, if required. Season with salt, pepper and nutmeg.

On a clean kitchen towel, sprinkle with flour and place dough on it and roll out into finger-thick, small rectangles about 4 x 8 cm (approximately 1 1/2 x 3 inches).

Cut mozzarella into thin slices and seperate basil leaves. Add to one side of rectangle, fold in half and press the edges firmly together. Cook in boiling salted water for about 12 minutes and drain.

For the sauce: Peel shallot and chop finely. Fry in hot olive oil. Add tomatoes and simmer gently for about 5 minutes. Season with salt, pepper and sugar.