Peel the potatoes and cook them until cooked without salt. In the meantime, sweat the finely diced onion in butter until translucent, mix with walnuts and season with salt.
Press the still warm potatoes through a press and allow to cool. Process with egg and potato flour to a smooth dough, season with salt, pepper and nutmeg.
Form dumplings and fill each with a little walnut and onion mixture.
Bring water and salt to a boil in a large saucepan. Do not boil the dumplings in it, but let them simmer for about 15 minutes.
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