Boil the potatoes in their skin for around 20', drain and leave to cool, peel the potatoes and mash them with the drained chickpeas. Place in a bowl, add the cheese, the eggs, the nutmeg and mix together thoroughly. Use your hands to roll out long rolls as thick as your finger on the pastry board. Cut into chunks to form little dumplings. Sauté the garlic in a little oil, add the peeled tomatoes, the thyme, the Taggiasca olives, salt and pepper to taste and leave to cook. Cook the dumplings in salted boiling water, drain and place on the plates, cover with the tomato sauce and serve, accompanying with grated cheese if you wish.
For children: advice from the Valfrutta nutritionists.
It is a good idea not to add the nutmeg if you are preparing this dish for children.