Wash the potatoes and cook in salted water for 25-30 minutes. Peel and press it through a potato press while it is still hot. Let the mixture cool down, knead in the flour, egg and egg yolk.
Shape the potato dough into finger-sized potato noodles. Let simmer in boiling salted water for 4 - 5 minutes.
Roast the breadcrumbs and nuts in hot butter while stirring until golden yellow. Mix the poppy seeds and powdered sugar.
Drain the potato noodles, place on a plate, sprinkle with nut crumbs and poppy seed sugar. Serve with cherry compote.
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