Make and peel the potatoes in their skins the day before. The following day, press them through the potato ricer. Sauté the finely chopped onions and the finely chopped parsley in the butter for 5 min. Stir this mixture into the potato mixture. Gradually add the eggs and flour. Season heartily with pepper, salt, nutmeg and marjoram. Form small balls with wet hands and place them in boiling water for 15 minutes.
Brown the butter and breadcrumbs in a pan, pour over the well-drained dumplings and serve on the spot.
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