Pasta Soup with Dumplings

For the dumplings, wash half of the potatoes and steam for about 30 minutes, until cooked. Peel and press through a potato ricer.

Peel the rest of the potatoes, grate finely and add to the cooked potatoes. Stir in the egg and chives. Season with salt and add enough potato starch to produce a shapeable 'dough'. Cook a test dumpling in hot water.

Then, with moistened hands form into about 20 small dumplings. Cook very gently in simmering, salted water for about 20 minutes.

Heat the oil in a pan and saute the prepared vegetables (apart from the peas). Add the rosemary sprigs and the broth, bring to a boil and simmer for about 15 minutes.

Add the peas after 5 minutes. Season the soup to taste with salt and pepper.