Boil the potatoes the evening before and store in the peel in the refrigerator overnight. The next day, peel the potatoes and press them through the potato press into a large bowl. Quickly work in the eggs, flour and semolina and knead into a firm dough. If the dough is still too sticky, just use a little more flour. Wrap the finished dough in cling film and let it rest for an hour in the refrigerator.
Fullness:
Finely chop the onion and garlic. Froth the butter in a large pan, fry the onion and garlic until translucent, then add the spinach. Put the lid on the pan and cook for 5 minutes. Season with salt, pepper, basil and nutmeg and let cool down a little. Then shape golf ball-sized balls by hand.
Shape the dough into 8-10 balls. Press the balls flat, place the filling on top and enclose tightly with the dough. Squeeze the dumplings firmly between your hands so that they don`t rise. Roll the finished dumplings in flour again.
Bring plenty of salted water to a boil in a large saucepan and simmer the dumplings for 15-20 minutes.
Melt the butter, cut the basil into fine strips and let it steep in the hot butter for 1 minute.
Drizzle the finished dumplings with the basil butter and sprinkle with freshly grated Parmesan.
Also suitable as a starter, depending on the portion size
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