Mediterranean Stuffed Potato Dumplings With Mushroom Cream Sauce

Combine goat cheese, sundried tomatoes and basil in a bowl, set aside.

Place potatoes in a large covered microwave safe bowl. Microwave for six minutes or until potatoes are very soft, cool to room temperature. Add eggs to bowl, beat mixture until potatoes and eggs are well combined. Add salt, pepper and spinach, continue beating. Slow down mixer, or stir in flour and parmesan cheese to create stiff dough.

Divide dough into 10 balls; flatten into ¼ “thick circles. Place cheese filling in the middle of each circle. Pinch edges up around filling to create a ball, roll in palms to smooth.

Fill a large pot half way with water, bring to a gentle boil. Add dumplings, cook for 10 minutes or until cooked through. Remove each dumpling from water with a slotted spoon.

Using medium high heat in a heavy skillet, add diced bacon. Cook until bacon is crisp. Remove bacon, and all but 2 tablespoons of bacon drippings from pan. Add onion to skillet, cook until onion is softened. Add mushrooms to pan and continue to cook for additional four minutes or until mushrooms are browned around edges and cooked through. Add cream to pan. Cook until cream is reduced and thickened, about 10 minutes. Salt to taste.

To assemble place dumpling on plate, cover with sauce. Sprinkle with reserved bacon and diced chives. Great served as a side dish, or even as a main course!