Grandma Linde's potato dumplings

Ingredients for 5 servings:

• 1 ½ kg potatoes, floury
• 300 g flour
• 2 eggs
• 2 onions
• 1 tbsp potato flour
• 2 tbsp, heaped parsley, chopped
• 1 tbsp salt
• 1 pinch of nutmeg
• 1 tbsp butter
• 2 tbsp salt

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 12 hours 55 minutes

The day before, boil the potatoes in their skins until soft and let cool. Bring a large pot of water to a boil, heat it, and add salt. After peeling, press the potatoes through a potato or spaetzle press. Fry the diced onions in butter. They can brown slightly. Add the onions to the pressed potatoes. Add the parsley and eggs, mix well, then add the flour and potato flour and knead well. Season with salt and nutmeg. The dough should be tough. Add a little more flour if needed. Shape the dough into dumplings with wet hands. When the water boils, reduce the heat so it is just simmering. Add the dumplings to the water, which is no longer boiling, and let stand for 25 minutes. Place the dumplings in a preheated oven at 90°C for about 5 minutes. You can season the dumplings with butter before serving. They taste best with sauerbraten. If the dumplings are not eaten whole, they taste great sliced ​​and fried in butter.