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A nice change of pace from the plain potato, this side dish goes well with everything from sauerkraut-based entrees to sauce-based beef, pork or chicken dishes.

1/2 pound peeled, boiled potatoes (about 2 medium-sized potatoes)

4 tablespoons butter - divided use

3/4 cup all-purpose flour

1 1/2 tablespoons semolina

Salt to taste

1/8 teaspoon freshly ground nutmeg

1 large egg, slightly beaten

1. In a large bowl, mash the potatoes with 2 tablespoons of the butter; stir in the flour and semolina, mixing well. Season with salt and nutmeg.
2. Using your hands, mix in the egg to form a pliable dough.
3. On a lightly floured work surface, shape the dough by hand into a long roll, about 1-inch in diameter and cut into 3/4-inch-thick pieces. Form each of the pieces into even-sized little ropes, by rolling each between the palm of your hand and the floured work surface.
4. Bring a large pot of water almost to a boil; salt the water. Add the dumplings and cook 3 minutes or until they rise to the top. Drain in a colander. Immerse in cold water to stop the cooking and drain again. Dry on paper toweling.
5. Melt remaining 2 tablespoons of butter in a medium skillet over medium-high heat and saute the dumplings until golden brown. Serve immediately.

Makes 4 to 6 servings.

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