Summary

Ingredients

• 1 kg potato (s)
• 3 egg (s), (size M)
• 150 g cheese, rated Emmentaler
• 100 g cornstarch
• 1 tablespoon parsley
• 6 leaves sage, (or more according to your taste)
• nutmeg
• salt and pepper

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Instructions

1. Cook potatoes as jacket potatoes until cooked.
2. Peel and press through a potato press while it is still hot.
3. Let cool a little and in the meantime finely chop the parsley and sage.
4. Then add the eggs, spices, herbs, cheese and starch to the potato mixture and knead everything in vigorously.
5. Don`t be squeamish about salt - you can add at least one tablespoon to the amount.
6. Shape small dumplings with wet hands and flatten them a little.
7. Then roast them all in hot clarified butter on both sides until golden brown.
8. Suitable as an accompaniment to meat strips, roasts, etc.