First put to boil the potatoes, with the peel, in boiling salted water, it will take about 30-40 minutes the time can vary according to the size and variety of the potatoes.

Add about ⅔ of the flour available, form a fountain and in the center put the egg then start kneading, work the mixture by combining the remaining flour in sufficient quantity to obtain a soft but compact dough, it may serve less flour than the indicated dose or even a little more, this depends on the variety of potatoes used and the humidity left in the potatoes.

Cut the dough into pieces and on the floured top form loaves of about 2 cm of thickness then cut the loaves obtained by obtaining dumplings of the size you prefer.

If you want to make the seasoning that we have prepared, cut the bacon into strips and put it to brown in a pan with a round of oil, in the meantime cut the tomatoes in half, in this case half red tomatoes and half yellow tomatoes.

When the bacon in the pan will be crispy remove it and over high heat add the prepared tomatoes, season with a few leaves of basil and adjust with salt.

Boil the dumplings in plenty of salted water and when they float drain them in a pan with the dressing, mix everything by adding a little cooking water and add the crunchy bacon prepared previously, stirred with a sprinkling of Parmesan cheese and served with more grated Parmesan cheese in the individual dishes.