Farcidure is a traditional dish from the Corrèze region in central France, consisting of dumplings made primarily from a mixture of grated raw potatoes and mashed cooked potatoes, seasoned with pepper, garlic, parsley, and salt. The dumplings can be stuffed with sausage or bacon, previously done by those who were more well off.

The dumplings are usually boiled until cooked through, resulting in a dense, hearty texture, and in some variations, they may be lightly fried or baked after boiling to add a bit of crispness to the exterior. Farcidure is typically served as a hearty main course, but can also be a side to boiled meats and sauce.

This rustic, filling dish reflects the rural, agricultural roots of the Corrèze region and is a comforting meal often associated with family gatherings and regional festivals, showcasing the use of simple, locally available ingredients. Though less known outside its home region, farcidure remains a beloved part of the culinary heritage of Corrèze.