Summary

Ingredients

• 600 g potato (s), floury cookin
• 1 small bunch parsley
• 80 g cheese (Emmentaler), rated (or pizza cheese)
• 60 g flour
• 30 g semolina, (wheat semolina)
• 1 egg (s)
• salt
• nutmeg

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Instructions

1. Wash the potatoes and cook them in their skins. Quench cold, peel, press hot through a potato press and allow to evaporate.
2. Wash and finely chop the parsley.
3. Process the potato snow with cheese, flour, semolina, parsley and egg into a malleable dough, season with salt and nutmeg.
4. Divide the mixture into 12 portions and shape into dumplings.
5. Bring salted water to the boil in a large saucepan and add the dumplings to the boiling, not boiling water. Let it stand without the lid until it floats on top.
6. Remove with a slotted spoon and drain.
7. I serve them with dishes with a lot of sauce, like goulash.