Knödel in mushroom sauce

Boil the potatoes in about 20 minutes. Drain them, let them cool slightly and peel them.

Puree the potatoes and mix them with salt and pepper to taste, butter, egg and flour until smooth dough.

Shape it and cut it into small pieces. Roll the pieces into a ball the size of a walnut by hand, press them down a little and place them on a clean cloth. Cover them with another cloth.

Heat the baking product and fry the onion light brown and soft in about 5 minutes.

Add the mushrooms and stir-fry them over a high heat. Add the flour and stir.

Add the stock, the cream and the bay leaves and let it boil. Let the sauce simmer for about 10 minutes at low speed.

Cook the knödel in a large pan with water and salt until they float up. Take them out of the water with a slotted spoon and scoop them through the sauce. Serve with chopped parsley.