Making potato dumplings takes about 45 minutes  *  This recipe can serve 6 as a first course  *  Four as a main course  *  Begin by boiling 2 large russet potatoes  *  Peel them and mash with 1 Tbsp butter and 1/4 cup of milk  *  Let the mash cool  *  In a sturdy bowl mix potatoes with 1/4 cup oil – 1 tsp salt and 4 eggs until smooth  *  Work in two cups of flour –  gradually adding more until dough is stiff and not sticky  *  The amount of dough needed may vary  *  Pinch off a ball of dough – roll it into a rope about an inch in diameter and cut into 3/4 inch dumplings  *  On a floured surface press your thumb against the cut side of each dumpling and press down and away – so that the dough flattens and flips up over your thumb  *  The dough should look like a miniature hot dog bun  *  In boiling salted water – cook the potato dumplings, stirring once or twice as soon as you put them in for about five minutes or until they rise to the top  *  Dumplings will take about 10 to 12 minutes to cook  *  Top with tomato sauce or pesto or butter and Parmesan  *  If you would like to store them – place the cooked dumplings in a single layer on a baking sheet and store in the freezer in a plastic bag  *  Recipe has also been known as Potato Cavatelli  *  It tastes great