Daumnidei

Ingredients for 2 servings:

• 6 large potatoes, floury
• 1 egg(s)
• 200 g flour
• some salt
• some clarified butter for frying
• 100 ml milk, if necessary
• 50 g butter, if desired
• possibly cinnamon – sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Erdäpfelpaunzen – an old Tyrolean recipe from my grandmother

Peel the potatoes, boil them until tender, and let them cool. Then press them through a potato ricer and mix with the remaining ingredients to form a medium-firm dough (if the dough is still too wet, add more flour). Roll the dough into finger-thick rolls and cut off thumbnail-sized pieces. Shape the dough pieces slightly round by hand (similar to gnocchi). Fry the nidei in clarified butter until golden brown and serve hot with sauerkraut and buttermilk. For a sweet alternative, boil 50 g of butter with 100 ml of milk and reduce the heat. Add the nidei and, once the milk has evaporated, continue roasting until golden brown (note: do not stir if possible, so the nidei don’t become sticky). Serve with sugar, cinnamon, and a glass of milk.