Schupfnudeln with Brussels sprouts

Ingredients for 2 servings:

• 500 g potatoes, floury
• 60 g semolina, soft wheat
• 40 g flour
• 1 egg yolk
• nutmeg
• Salt
• potato starch
• 500 g Brussels sprouts
• Butter, for frying
• 100 g ham, diced

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Ideal as a simple meal or as a side dish to game dishes

To make the potato dumplings, boil the potatoes and let them steam thoroughly. Then press them through a potato ricer and mix with semolina, flour, egg yolk, salt, and nutmeg. Let stand for 30 minutes to allow the semolina to swell. Knead into a smooth dough and roll them out on a work surface dusted with potato flour into a sausage shape approximately 4 cm thick. Cut off slices approximately 1 cm thick and shape them into potato dumplings with floured hands. Bring salted water to a boil and add the potato dumplings in batches. Let them simmer in the gently simmering water until they rise to the surface. Fish them out and set aside. Continue in this process until all the potato dumplings are cooked. Remove the top leaves from the Brussels sprouts. The remaining small florets can be used for another dish. Blanch the removed leaves in salted water for approximately 5 minutes and then refresh them in ice water. This will retain their crisp green color. Both components can be prepared in advance. To serve, first fry the potato dumplings in a large pan with butter until golden brown, then add the diced ham. Finally, warm the Brussels sprouts in the pan. Season everything with salt, pepper, and nutmeg and serve.