Potato dumplings with toasted breadcrumbs

In a large pot, bring a generous amount of well-salted water to a boil.

Boil the potatoes in their skins until half-cooked. Once cooled, peel them and grate finely onto a pastry board or into a large bowl. Add the starch, flour, eggs, and one teaspoon of salt. Quickly knead into a soft but elastic dough.

On a floured surface, roll the dough into rods about 2 cm in diameter, then cut them into 6–8 cm long pieces (dumplings).