Summary

Ingredients

• 1 kg potato (s), floury cooking
• 150 g potato starch
• 3 egg yolks, size M
• 30 g butter soft
• 0.5 teaspoon ½ salt
• some nutmeg
• some flour

For the sauce:

• 60 g butter
• 1 dash olive oil
• 2 tablespoon thyme, dried

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Instructions

1. Boil the potatoes with their skins in plenty of salted water, then rinse and peel them.
2. Let the potatoes cool down a bit and then press them through a potato press. Add the potato flour, egg yolk, salt and softened butter and knead everything into a dough and season with nutmeg.
3. Shape the dough into 12 dumplings and place on a floured surface.
4. Bring plenty of salted water to the boil and let the dumplings stand in it for about 8 minutes, the water should no longer boil but only bubble very gently. Remove the dumplings and let them drain.
5. While the dumplings are cooking, melt the butter in a little olive oil and add the thyme. Heat everything and fry the dumplings over medium heat for about 10 minutes, turning several times.
6. A cream sauce with mushrooms or pan-fried food goes very well with this.