PREPARATION
For the herb sauce: sauté the chopped onion in oil, add the potato cubes and douse with white wine. Add the beef stock and cook for about 15 minutes. Add the South Tyrolean herbs and mix everything together using the hand blender. Bring the herb sauce to the boil again briefly, add the cream and season with salt and pepper. For the potato noodles: peel the potatoes and cut into cubes. Cook in salted water for about 20 minutes. Drain, allow to cool and strain through a sieve. Add the egg yolk, melted butter, salt and nutmeg; knead by hand. Add enough flour to give the dough a pleasant texture. Shape balls from the dough, make into rolls, cut into small pieces then roll into potato noodles between your hands. Cook the potato noodles in salted water for about 6 minutes, drain and stir into the herb sauce. Arrange on plates and garnish with fresh garden herbs.