Schupfnudeln (Potato Finger Noodles)

Method

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1. 1Boil the potatoes in their skins in salted water for 20-25 minutes, until a knife slides in easily. Drain, peel while hot and leave for 10 minutes to steam dry.
2. 2Mash or rice the potatoes until completely smooth, with no lumps. Add the flour, egg, salt and nutmeg to the warm mash and bring it together quickly with your hands.
3. 3The dough should be soft but not sticky; add flour a spoonful at a time if needed. Don't overwork it or the noodles will turn tough.
4. 4Divide the dough into 4, roll each piece into a finger-thick rope on a floured surface and cut into 2 cm pieces. Roll each piece back and forth between your palms into a 5-6 cm finger, thick in the middle and pointed at both ends.
5. 5Bring a large pot of salted water to a gentle simmer and cook the noodles in two batches. Once they float, cook 1-2 minutes more and lift out with a slotted spoon.
6. 6Melt the butter in a wide pan and soften the onion for 5 minutes. Add the noodles and fry, turning, for 6-8 minutes until golden and slightly crisp on all sides.
7. 7If using, add the sauerkraut and toss together for 3-4 minutes. Season with pepper, scatter over the chives and serve hot.