Peel and wash the potatoes and cook them in salted water. While still hot, press through a press (I`ll use a spaetzle press). Whisk the eggs and place on top of the potatoes. Add the potato flour and nutmeg and mix everything well. Let cool down for 10 minutes. Then form dumplings with wet hands and add them to boiling salted water. Let it steep for about 15 minutes (until the dumplings float on top). You can refine the dumplings by adding ham cubes or toasted white bread. Melt with fried butter or sprinkle with chopped parsley. Tastes good with game or game roast.
The next day I cut the remaining dumplings into slices and fry them in a pan with little fat. With salad it is a real poem!
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