Instructions

1. 1

   Peel the potatoes, boil them in salted water until soft, drain and press them through a ricer while still hot. Let them cool completely.

2. 2

   Dice the bread and toast it golden in the butter. Add the starch, egg, salt and nutmeg to the cold potatoes and quickly knead into a dough.

3. 3

   With damp hands, shape into dumplings and press a few croutons into the centre of each.

4. 4

   Poach the dumplings in gently simmering salted water until they rise to the surface. Lift out with a slotted spoon.