Schupfnudeln mit Sauerkraut (Potato Noodles with Sauerkraut)

Peel the cooked potatoes (best if cooked the day before and chilled) and press them through a potato ricer or mash very finely. In a bowl, combine the riced potatoes with flour, egg yolk, salt, pepper, and nutmeg. Knead lightly until a smooth dough forms. Do not overmix.

Roll small pieces of dough into thin strands (about 1 cm thick), then cut into 3-4 cm long pieces. Roll each piece between your palms to form tapered ends, creating the typical Schupfnudeln shape. Cook in boiling salted water until they float (about 3-5 minutes), then remove with a slotted spoon and drain.

While Schupfnudeln cook, prepare the sauerkraut: Finely chop the onion. In a pan, melt half the butter. Sauté onion until translucent. Add sauerkraut and vegetable broth, bring to a simmer, and cook gently for 10-15 minutes until heated through and flavors are melded. Season with salt and pepper.

In a separate large frying pan, melt the remaining butter. Add the cooked Schupfnudeln and fry over medium-high heat until golden brown and slightly crispy on all sides. Serve the golden Schupfnudeln alongside the warm sauerkraut.