Kisses

Ingredients for 4 servings:

• 850 potatoes, floury
• 85 potato flour
• 1 egg(s)
• 1 tsp, heaped nutmeg, freshly grated
• ½ tsp white pepper, finely ground
• 1 tsp, leveled turmeric powder
• n. B. Salt
• 200 g shallot(s), finely diced
• 20 g garlic, finely diced
• 20 g butter, mildly soured
• 20 g wheat flour
• 200 ml whole milk
• 200 ml vegetable stock
• 200 g processed cheese, 50% fat
• 150 g Parmesan, freshly grated
• ½ tsp white pepper, finely ground
• 1 tsp, leveled turmeric powder
• n. B. Salt
• 150 g Emmental cheese, finely grated
• 150 g smoked bacon, diced

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

a delicious lunch or dinner for the whole family,

Peel and rinse the potatoes. Boil half in salted water until soft. Finely grate the other half, squeeze the juice through a kitchen towel, and place in a bowl. Collect the resulting potato juice. Remove the cooked potatoes from the salted water, steam briefly, press them through a potato ricer, and add them to the pressed potatoes. Season with nutmeg and pepper and season with salt. Add the potato starch and egg, and knead everything into a smooth dough. Let rest for 30 minutes, covered with a kitchen towel. Bring water to a boil in a wide, shallow pot, add the extracted potato juice, and season with salt. Form the dough into small dumplings and place them in the boiling water. The dumplings should now simply simmer in the water until they float to the surface. This takes about 15-20 minutes. Remove the dumplings, cover, and keep warm. Sauté the finely diced shallots and garlic with the flour in the butter until the mixture begins to brown. Deglaze with the milk and stock and bring to a boil. Stir in the pepper and turmeric and season with salt. Cover and let the sauce simmer gently for about 10 minutes. Then stir in the cream cheese and grated Parmesan and melt. Transfer the dumplings to a baking dish, cover with the sauce and sprinkle with the grated cheese. Place the dish under the preheated grill until the cheese is browned. Meanwhile, fry the bacon cubes and cook, tossing frequently, until they begin to brown. Before serving, scatter the hot bacon cubes and the rendered fat over the Knutschis.