Peel and roughly grate the raw potatoes. Then squeeze out well. They must not be too wet (e.g. press through a kitchen towel). Then coarsely grate the boiled potatoes as well. Mix the potatoes together, add the remaining ingredients and mix everything well. Let the mixture steep for a few minutes.
Shape the knepp (dumplings) with wet hands and let them steep in boiling salt water for about 20 minutes. Drain well before serving.
The Knepp are ideal as an accompaniment to roasts, game and pork pepper. For the vegetarian version, melt the knepp with browned butter. Then pour thick, sour cream over them.
As with almost all Palatine dishes, a glass of young, dry white wine from the Palatinate growing regions goes well with it.
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