1️⃣ 🥕 Prepare the vegetable base
Peel and cut the potatoes and carrots into chunks. Cook them in a large pot of boiling salted water for 15 minutes, until tender. Drain and mash them until smooth.

2️⃣ 🧄 Sauté the herbs
Melt the butter in a pan, add the finely chopped onion and pressed garlic. Cook for 3 minutes until translucent, then stir them into the vegetable purée.

3️⃣ 🥚 Form the dumpling dough
Add the beaten eggs, flour, Parmesan (if using), salt, and pepper. Mix well until you get a smooth, supple dough. Using two spoons, form regular oval dumplings.

4️⃣ 💧 Cook the dumplings
Bring a large pot of salted water to a boil. Add the dumplings and let them cook; they will rise to the surface when ready (about 5 minutes). Remove them with a slotted spoon and drain.

5️⃣ 🍅 Prepare the fresh tomato coulis
In a saucepan, heat the olive oil. Add the diced tomatoes, salt, and pepper. Simmer for 10 minutes over low heat. Blend lightly to obtain a smooth, chunky coulis.

6️⃣ 🍽️ Assemble and serve
Arrange the golden dumplings in a shallow dish. Drizzle with the tomato coulis. Sprinkle with fresh basil and chopped parsley before serving.

💡 Tip for making the recipe easier
Prepare the tomato coulis in advance: it keeps for 2 days in the refrigerator and saves time when serving.

🔄 Ingredient swap
Replace the carrots with grated zucchini for a lighter, more colorful version.

🍳 Cooking Tip
After poaching, quickly toss the dumplings in a hot pan with a little butter to give them a nice golden crust before coating them with the sauce.