Summary

Ingredients

• 6 large potato (s), floury
• 1 egg (s)
• 200 g flour
• a bit salt
• some clarified butter to fry
• 100 ml milk, possibly
• 50 g butter, possibly
• possibly cinnamon - sugar

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Instructions

1. Peel the potatoes, cook until soft and let cool. Then press through the potato press and process with the remaining ingredients to a medium-firm dough (if the dough is still too moist, add more flour).
2. Roll the dough into finger-sized rolls and cut pieces the size of a thumbnail. Shape the dough pieces a little round by hand (similar to gnocchi).
3. Bake the Nidei in clarified butter until golden and serve hot with sauerkraut and buttermilk.
4. Sweet alternative: Boil 50 g butter with 100 ml milk and reduce the heat. Add the nidei and, when the milk has boiled away, continue roasting until they are golden yellow (attention: do not stir if possible so that the nidei do not become blotchy). Serve with sugar, cinnamon and a glass of milk.