for 6 person

Dough

500 g

mealy potatoes, cooked in their skins

2	eggs
175 g	white flour
50 g	durum wheat semolina
1 ½ tbsp	poppy seeds
1 tsp	salt
a little	pepper

Potato dumplings

a little

white flour

salted water

Vegetables

a little	butter
1	onion
500 g	broccoli
1 dl	vegetable bouillon

2 dl	cream
2 tbsp	marjoram leaves
	salt and pepper to taste

Crumble

50 g	bread
25 g	butter

How it's done

Dough

Peel the potatoes, cut into pieces, press through a sieve into a bowl and allow to cool a little.

Beat the eggs. Mix the flour with all the other ingredients up to and including the pepper.

Mix the flour mixture and eggs into the potatoes. Quickly knead into a soft, smooth dough. Cover and leave to rest at room temperature for approx. 15 mins. Quarter the dough.

Potato dumplings

On a well-floured surface, shape each piece of dough into a roll approx. 2.5 cm in diameter. Cut into pieces approx. 1 cm wide.

With a little flour, shape the dough by hand into finger-shaped dumplings that are a little thinner at the ends.

Cook the dumplings in batches in gently simmering salted water until they float to the surface. Remove with a slotted spoon and drain well.

Vegetables

Heat the butter in a frying pan, finely chop the onion and sauté for approx. 3 mins. until golden brown. Cut the broccoli into florets, add to the pan and cook briefly. Pour in the stock.

Simmer the broccoli for approx. 5 mins. until almost soft. Add the cream and dumplings, heat gently, chop the marjoram, stir in and season.

Crumble

Cut the bread into small cubes. Heat the butter in a non-stick frying pan. Add the bread cubes, toast and stir over a medium heat until golden brown.

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