Kniddelen

Instructions

1. Cook the peeled potatoes in salted water for 20 minutes, then drain and mash them finely in a bowl.
2. Let the mash cool for a few minutes, then add the beaten eggs, flour, salt and a pinch of nutmeg. Mix until you have a soft, smooth dough.
3. Roll the dough into small logs on a floured work surface, then cut them into small pieces about 1 cm long.
4. Bring a large pan of salted water to the boil, add a spoonful of oil, then drop the kniddelen in in small batches.
5. As soon as they rise to the surface, let them cook for another 2 minutes, then drain them gently.
6. Melt the butter in a frying pan, add the sliced onions and the kniddelen, then brown them over medium heat, stirring.
7. Sprinkle with parsley and serve piping hot.