Potato and bread dumplings

Ingredients for 4 servings:

• 600 g potatoes
• 2 rolls from the day before
• 1 tsp salt
• 2 tbsp flour
• 4 tbsp potato flour
• 4 tbsp durum wheat semolina
• nutmeg
• 1 egg(s), size M
• 2 tbsp parsley, finely chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Boil the potatoes in their skins. Peel the cooked potatoes and let them cool. Soak the bread rolls in water. Once thoroughly soaked, squeeze them well and press them through a potato ricer with the potatoes. Add the parsley. Add the egg, potato flour, flour (depending on the type of potato, you can add a little more or less), durum wheat semolina, salt, and nutmeg to the potato dough and knead everything into a smooth dough. If the potato dough for the dumplings is still sticky, add a little more potato flour. Bring a large pot of salted water to a boil. With wet hands, form dumplings and place them in the boiling salted water. Reduce the heat and let the dumplings simmer in gently simmering water for about 20 minutes.