Rocket broth with parmesan & potato dumplings

Detailed step-by-step description of how to cook the dish "Rocket broth with parmesan & potato dumplings". Try it by all means

Recipe «Rocket broth with parmesan & potato dumplings» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 500g sebago potatoes, peeled, cut into 2cm pieces, 5g plain flour, 45g finely shredded parmesan or Vegetarian had cheese, 1 garlic clove, crushed, Salt & freshly ground black pepper , 875ml water, 625ml Campbell's Real Stock Vegetable, 3 bunches rocket, ends trimmed, washed, shredded .

Ingredients:

• 500g sebago potatoes, peeled, cut into 2cm pieces 
• 5g plain flour 
• 45g finely shredded parmesan or Vegetarian had cheese 
• 1 garlic clove, crushed 
• Salt & freshly ground black pepper 
• 875ml water 
• 625ml Campbell's Real Stock Vegetable 
• 3 bunches rocket, ends trimmed, washed, shredded 

Instructions

1. Place potatoes in a steamer basket over a saucepan of simmering water and steam for 8-10 minutes or until the potatoes are tender. Use a potato masher to mash until smooth. Add the flour, parmesan, garlic, salt and pepper. Use a wooden spoon to mix until well combined. Shape tablespoonsful of the mixture into balls, place on a tray lined with non-stick baking paper.
2. Meanwhile, bring the water and stock to the boil in a large saucepan over high heat. Add the potato dumplings and reduce heat to medium. Simmer, uncovered, for 5 minutes or until the potato dumplings float to the surface. Add the rocket and cook, uncovered, for 1 minute or until it just wilts.
3. Divide the broth and potato dumplings amongst serving bowls. Sprinkle with pepper and serve immediately.