Finger Noodles with Nut Butter and Cherry Compote
- For the noodles
- 850 grams
- 150 grams
Rinse the potatoes and cook until soft, about 25-30 minutes in boiling water. Drain, peel and press through the ricer while still hot. Knead together with the flour, egg, and yolk and let the dough rest briefly. If needed, add some flour, depending on the water content of the potato variety.
Bring the cherries with the juice from the jar to a boil. Add the sugar and thicken with cornstarch mixed in cold water. Mix together the breadcrumbs with nuts and vanilla sugar. Melt the butter in a pan and stir in the breadcrumbs and nuts to make a crumbly mixture. Remove from the heat. Mix the ground poppy seeds with the powdered sugar.
Form the potato mixture into finger-like noodles using wet hands. The noodles should be about 8 cm long (approximately 3 inches). Cook in boiling salted water for 4-5 minutes. Remove with a slotted spoon and drain. Serve the noodles with cherry compote on preheated plates and sprinkle with breadcrumbs and the poppy mixture.