Dumplings with Wild Garlic

Thoroughly scrub potatoes and cook about 1/3 of them in boiling salted water until knife-tender, about 20 minutes. Drain, rinse and drain again.

Peel remaining potatoes, finely grate and express well using a kitchen cloth. Reserve juice and wait until starch has settled. Drain water and mix in potato starch. Peel cooked potatoes and press through a ricer. Add to raw potatoes. Add egg yolks and season with salt and nutmeg. Mix into a smooth dough. If dough is too moist, add more potato starch. Add reserved juice if too dry. Form into small dumplings.

Add dumplings to a pot with boiling salted water. Reduce heat and cook until done, about 20 minutes.

For the sauce, rinse wild garlic. Shake dry and coarsely chop. Peel onion and garlic, finely chop and saute until golden brown in 2 tablespoons hot butter. Sprinkle with flour and pour in broth. Simmer for 10 minutes, stirring occasionally. Add wild garlic and  heavy cream and season with salt and pepper. Simmer, adding more broth if necessary.

Toast breadcrumbs in remaining butter until golden brown.