German ~ Kartoffelknoedel

For the filling
2 slices white bread
1-2 dessert spoons butter
1 tsp parsley leaves

For the dumplings
1.2kg floury potatoes
salt, 1 tsp cloves
100g cornflour
2 egg yolks
freshly grated nutmeg
3 dessert spoons brown butter, recipe is below

To make the filling for the dumplings, cut the bread into small cubes. Toast the bread cubes in a pan with the butter. Toast until golden brown. Leave to drain on kitchen paper and mix with the parsley leaves.

To make the dumplings, wash the potatoes and boil in enough salt water with the cloves until the potatoes are tender. Drain the potatoes and scape them when they are cool enough to handle. Press through a potato ricer.

Weigh out 1kg from the pressed potato mixture and mix with the cornflour, egg yolks, brown butter, salt and nutmeg to form a smooth potato dough.

With damp hands, form 8 rounds from the dough. Flatten them slightly and then fill with the toasted bread. Then form into a smooth dumpling. Place the dumplings into a pan of salted, simmering water for about 20 minutes. Remove with a slotted spoon.