Schupfnudeln with browned butter and poppy seeds

Heat the oven to 250C (230C fan). Prick the potatoes all over with a fork, about 10 times each. Put them directlyon the middle rack of the oven and bake for 45 minutes, or until cooked through. While they’re still hot, halve the potatoes and scoop out the flesh; save the skins for another use.

Pass the potato flesh through a ricer directly on to a clean work surface, and spread out the mash slightly. Evenly drizzle over the egg yolks, then sprinkle on the flour, nutmeg, half a teaspoon of salt and plenty of pepper, and use your hands to bring the dough together; do not knead or overmix.

Divide the dough into four equal pieces and then, on a lightly floured surface, roll each piece into a long cylinder about 25cm long. Cut into 12 even pieces of 15-20g each, then roll each piece of dough into a roughly finger-length torpedo shape. Transfer to a lightly floured tray lined with greaseproof paper, and repeat with the remaining potato mix.

Bring a large saucepan of very well-salted water to a boil. Add the potato dumplings in batches, about four in total, cooking each batch on a for about 90 seconds, or until they float to the surface. Use a slotted spoon to transfer the cooked dumplings to a colander to drain, then transfer to an oven tray lined with greaseproof paper and drizzle lightly with a little oil (so they don’t stick).

Meanwhile, put the butter in a small saucepan on a medium heat, cook for 10-12 minutes, swirling the pan occasionally, until nutty and browned. Remove from the heat and stir in the poppy seeds and a quarter-teaspoon of salt.

Put a teaspoon and a half of oil in a large, nonstick saute pan on a medium-high heat. Once hot, add a quarter of the dumplings and fry, flipping as required, for four to five minutes, until well browned all over. Transfer to a large plate while you repeat with the rest of the dumplings, adding a fresh teaspoon and a half of oil each time.

Wipe out the saute pan and put it on a medium heat. Return the dumplings to the pan, pour over the browned butter and warm through for a couple of minutes. Divide the schupfnudeln between four plates and serve.