… for the potato dumplings: Wash the potatoes thoroughly and cook them with their skin. Once the potatoes are cooked, peel them when they are still boiling, and rice them with a potato ricer. Knead and mix them with the egg yolk, the butter and the spices. Let the mixture cool down. Now knead the potato pulp quickly, together with the flour mix. Form dumplings out of the dough. Now cook the dumplings for 1 minute in salt water, sieve and toss them in the sauce.
… for the Salsiccia tomato sauce: For the sauce, braise the onion, garlic and chili lightly in olive oil.
Add the canned tomatoes and spices, and let the mixture simmer for 25 minutes. In the meantime skin the sausage, and shape the sausage meat into small balls. Sauté the sausage meatballs in the oven or in a coated pan. Finally add the sausage meat, olive oil and the fresh, finely chopped herbs to the freshly cooked tomato sauce.
Serve the potato dumplings in a deep plate, sprinkle sliced mountain cheese on them, or - for an even fresher taste - add ricotta or buffalo mozzarella.