Peel potato, force through food mill or press. Add salt, egg yolks, flour and knead dough.

Roll it out and cut into 0.2-inch squares.

Blanch apricots, halve and discard pits. Put a sugar lump into each apricot halve, spread them onto the dough and form knaidlach.

Cook knaidlach 10 minutes in the boiling salty water, then remove all carefully with a slotted spoon and let the liquid drip.

Parch breadcrumbs in oil until golden. Dredge the knaidlach with crackers and put on the platter.

When serving, dust with sugar.