Process the ingredients for the dumpling dough into a homogeneous and stringy dough. The dough should be stringy and tear from the spoon. If necessary, add a little more water or flour.

Peel and quarter the potatoes. Cook in salted water in a large pot. The pot should be large enough that the dumplings fit in perfectly. Boil the potatoes in more water than you would.

10 minutes before the potatoes are cooked, cut off the dumpling dough with a spoon and pour into the hot water in portions. Please make sure to turn down the heat so that the water simmers and does not boil anymore. After about 10 minutes the dumplings float up. When the potatoes are cooked, you can skim the potatoes and dumplings with a slotted spoon and place in a large bowl.

In the meantime, prepare the sauce, finely chop the onion and mix with liquid smoke. Sauté them in a non-stick pan to make them brownish. Blend the cashews so finely with water in the highspeed blender that a creamy consistency is produced without pieces.

Now add the cashew milk / cream to the onions and bring to a boil. Season with salt, pepper and nutmeg. If the sauce is too thick, you can add some water. If it is too liquid, just let it cook a little further

We eat it with a green salad