Schupfnudeln with chanterelles

Preparation:

1. Wash the potatoes and boil them in their skins in a pot of salted water for 15–20 minutes. Drain, rinse with cold water, and peel. Press through the potato ricer while still warm, allow to steam out. Tip: The more water evaporates, the fluffier the Schupfnudeln will become.
2. Meanwhile, clean the chanterelles. Peel the onions and dice them finely. Melt the butter in a pan and sauté the onion in it until translucent. Add the mushrooms and fry over medium heat until they are cooked but still firm (takes about 5 minutes). Remove the pan from the plate and keep it warm.
3. Knead the pressed potatoes with the egg, flour, nutmeg and ½ tsp of salt until a smooth dough is formed. Cut off pieces of the dough and use your floured hands to shape into palm-length Schupfnudeln.
4. Cook the Schupfnudeln in lightly simmering, salted water until they float to the surface.
5. Finely grate ¾ of the mountain cheese. Return the pan with the mushrooms to the cooker and douse with a small ladle of Schupfnudel water. Stir in the cheese until it is melted. Season with salt and pepper.
6. Lift the Schupfnudeln out of the water with a slotted spoon and put them directly in the pan. Mix and briefly bring to the boil again. Then ladle into plates, garnish with rocket salad, grate the remaining mountain cheese on top, and sprinkle with freshly ground pepper.