Boiled potato dumplings Spessart style

Ingredients for 3 servings:

• 800 g potatoes, peeled, weighed
• 1 egg(s)
• 1 tsp, leveled salt
• 150 g potato flour
• Nutmeg, freshly grated
• 1 roll(s), stale
• 2 tsp butter
• some potato flour
• some parsley, finely chopped

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

very easy, even beginners can do it perfectly

Cut the potatoes into pieces and boil in salted water until soft, drain, and immediately press through a potato ricer. Allow to cool to lukewarm, then knead with the egg, salt, nutmeg, and potato flour to form a smooth dough. Cut the rolls into small cubes and toast in 1 teaspoon of butter until crispy. Moisten your hands and take some of the dumpling mixture, flatten it slightly, and add some croutons, pressing them together to form nice, round dumplings. Continue until all the mixture is used up. Makes about 7 dumplings. Bring a large pot of salted water to a boil, lightly coat the dumplings again in potato flour, and drop them into the boiling water. Reduce the heat and simmer for 20 minutes. Caution: Do not boil, or they will fall apart! In the meantime, finely chop the parsley, melt the remaining butter and let it brown slightly, toss the parsley in the water, and set aside. When the dumplings float to the top after 20 minutes, they are done. Remove with a slotted spoon and place in a warmed bowl. Drizzle with the butter and parsley mixture and serve. Tip: If you don’t like herbs, you can toast some breadcrumbs in the butter and sprinkle them over the dumplings instead. This version also tastes delicious.