1. Boil the potatoes until easily pierced with a fork. Drain and let cool down until comfortable to touch. Peel and press through a potato ricer, over a large bowl. (While the potatoes are boiling you can prepare one of the two fillings below (optional).

2. Add egg and starch to the riced potatoes, add salt and pepper, nutmeg (if using) and mix with your hands until a soft dough forms. (You may need to add an extra yolk or a whole extra egg if the mixture is too dry).

3. Divide the dough into 8 (or 10) portions*** or simply use a ⅔ cup measure to scoop out equal amounts of dough. Shape each portion of dough into a ball (about the size of a peach). (Optional: if using a filling press into each ball with thumb to create a small cavity, place filling inside, then carefully reshape and reform dumpling).

4. Bring 5 quarts of water to boil. Using a slotted spoon carefully lower each dumpling into the boiling water. Work with 2-3 dumplings at a time. Once the dumplings rise to the surface of the water, let them boil for about 5-6 more minutes. Remove one by one using a slotted spoon and place on a warmed plate. Proceed with the remaining dumplings. Sprinkle a bit of chopped parsley as garnish and serve.

Cut bread into cubes. Over medium heat melt butter and brown cubes until golden. Season with a bit of salt, pepper and chopped parsley and let cool down.

Cut bacon into small pieces. Over medium heat cook bacon and diced onion with the 1 tablespoon oil. When all the bacon fat has rendered season with salt, pepper. Let cool down a bit and add the parsley.