Instructions: Scrub the potatoes under running water and dry on absorbent paper.

Sprinkle plenty of salt on a baking sheet put the potatoes on it and bake at 220 degrees C/425 degrees F/gas 7 for 45 minutes to 1 hour.

Take out the potatoes and allow them to cool slightly.

Skin them and put through a sieve while still warm or mash in a large bowl with a potato masher.

Make a hollow in the middle and add the flour salt nutmeg egg yolks and 75g butter divided into flakes.

Flour your hands and work the ingredients to a dough.

Bring water to the boil in a large pan; add salt.

Form the dough into little oval shapes with 2 teaspoons.

Place some of them in the water and simmer very gently for 10 minutes.

The water must not be allowed to come to a full boil or the dumplings will fall apart.

Take out and drain in a sieve; add another batch to the pan.

Keep the dumplings hot until all are cooked.

Meanwhile melt the remaining butter.

Arrange the dumplings on a hot dish pour the melted butter over them and sprinkle with Parmesan cheese.

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