Boil or steam potato whole for 25 minutes. Allow cooling, then peel and dice into 1cm dices. Potato should be of a soft, crumbling texture. Allow potato to steam dry for 5 minutes. Transfer to a mixing bowl.
While potato is still warm mix through eggs, flour, shallots toasted spices and seasoning. Mix to a firm dough, rest dough before rolling into 3cm balls.
Fry dumplings in oil and butter until golden brown. Add kale and rocket and sauté for another minute then serve.
TIP: Add you favourite sauce for a gnocchi style meal.