Boil the potatoes in their skins and let them cool down. Peel and grate finely. Knead with the flour, semolina, salt and egg. Halve the dough and add 1 tablespoon of ground poppy seeds to one half.
The dough should no longer stick to the hands, if necessary add flour.
Shape small elongated cones with damp hands and cook in salted water, they are ready when they rise like spaetzle.
Melt some butter in a pan and add the potato noodles to prevent them from sticking together and to sauté them again before serving.
For the plums, first pit the fruit and cut into wedges.
Caramelize 1 tablespoon of powdered sugar in the pan, add the plums, fry briefly, deglaze with water and add the plum jam, a small dash of wine is also delicious! Let it simmer until the liquid is syrupy.
Froth 30 g butter in a pan or saucepan until it browns slightly.
Place the potato noodles in a deep plate, add the plums and top with poppy seeds, powdered sugar and the brown butter.
The mass is also great for making dumplings, with and without poppy seeds a great accompaniment to every roast!
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