Potatoes and Dumplings with Breadcrumbs

Peel and cut the potatoes into 1-inch cubes, then place them in a large pot of salted water and bring to a boil.

Cook the potatoes until just tender, about 12-15 minutes, then drain thoroughly in a colander.

While the potatoes cook, combine the 4 eggs with 1 cup of farina and ½ tsp salt in a large bowl, stirring until a soft dough forms.

Return the drained potatoes to the pot and add the 4 tbsp of butter, then gently fold in the egg-farina mixture until just combined.

Working quickly, shape the potato dough into golf ball-sized dumplings and place them on a floured work surface.

Bring a large pot of salted water to a boil, then carefully drop in the dumplings in batches and simmer until they rise to the surface and cook for another 2-3 minutes.

While the dumplings cook, melt the 1 stick of butter in a large skillet over medium heat and add the breadcrumbs, stirring frequently.

Toast the breadcrumbs in the butter until they are golden brown and fragrant, about 3-4 minutes.

Remove the cooked dumplings with a slotted spoon and transfer them to a warm serving dish.

Pour the warm buttered breadcrumbs over the dumplings, toss gently to coat, and serve immediately.