Czechoslovakian Potato Dumplings
Potato dumplings similar to a large fluffy gnocchi that are traditionally browned in butter.
You can used leftover boiled potatoes or boil extras the day before, rice (or mash), cool and refrigerate overnight.
Peel and cut the potatoes into large chunks. Cover (barely) with cold water, bring to a boil for about 10 minutes until tender enough to force through a potato ricer and let cool.
Mix in the egg yolk, flour the countertop and work the flour into the dough, try not to over-mix, but the mixture should come together and shape into a long log.
Cut into slices, about 1/2 to 3/4 of and inch (1 to 2cm).
Bring a shallow pan filled with salted water to a boil and reduce heat to a simmer.
Gently add the dumplings, in batches, and simmer gently for about 5 minutes. Do not overcrowd.
Remove with a slotted spoon and drain.
The dumplings are ready to eat, but traditionally they are then fried in a skillet with melted butter until lightly browned on all sides.
They can be served with a honey sweetened sauerkraut and also go well with sour cream.