Herb potato dumplings

Ingredients for 4 servings:

• 600 g potatoes
• 2 egg yolks
• 50 g starch flour
• 3 tbsp fresh herbs (e.g. chives, parsley)
• 1 tbsp butter
• n. B. Salt
• e.g. nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cook and peel the potatoes in their skins in a pressure cooker. Let them dry, then press them through a potato ricer, at least twice, to make the dough nice and fine. Knead the egg yolk well into the dry potato mixture. Gradually add the cornstarch until the dumpling dough has the right consistency. This can be achieved with a little more or less starch, depending on the potatoes. Now sauté the finely chopped herbs in a little butter, add them, season with salt and nutmeg if desired, and knead together. Then form the dumplings. Makes 16 small or 8 large dumplings. Bring the salted water to a boil, then reduce the heat so it is just simmering. Add the dumplings but do not let them boil again, as otherwise they will fall apart. Cooking time: about 15 minutes. When they float to the top and spin nicely, they are ready.