Baking
Put the potatoes with the skin in salted water, remove the skin and press them through a potato press. Knead with the flour, eggs and the also pressed cheese to a smooth dough. Form small dumplings with a teaspoon. Roll the dumplings in breadcrumbs and grated mountain cheese and bake in hot clarified butter until done. Arrange the finished dumplings on a crisp summer salad. For example, mix lettuce, lollo rossa, tomato slices and cucumber cut with a cutter with a clear vinegar-oil dressing.
Tip: Instead of clarified butter, you can also use butter in most cases.