Cut the potatoes into pieces and cook them in salted water until they are soft, drain and immediately press through the potato press. Allow to cool to lukewarm, knead with egg, salt, nutmeg and potato flour to form a smooth dough.
Cut the rolls into small cubes and toast them in 1 teaspoon butter until crispy.
Moisten your hands and remove some of the dumpling mixture, flatten it slightly and add a few croutons, press together and form nice round dumplings. Continue until the mass is used up. Makes about 7 dumplings.
Bring a large pot of salted water to the boil, toss the dumplings lightly in potato flour again and let them slide into the boiling water. Reduce heat and let simmer for 20 minutes. Attention! Do not boil or they will crumble.
In the meantime, finely chop the parsley, melt the remaining butter and let it brown slightly, toss the parsley in it and set aside.
When the dumplings swim up after 20 minutes, they are done. Remove with a slotted spoon and place in a warmed bowl. Drizzle with the butter and parsley mixture and serve.
If you don`t like herbs, you can toast some breadcrumbs in the butter and pour over the dumplings, this variant also tastes very tasty.
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