Step 1

Place the potatoes in a Dutch oven and add enough of the water to cover them.

Step 2

Bring the water to a boil, then reduce the heat and cook, uncovered, until the potatoes are tender, about 15-20 minutes.

Step 3

Drain the potatoes, transfer them to a large bowl, and mash them.

Step 4

Stir the flour, the eggs, 2/3 cup of the breadcrumbs, the salt, and the nutmeg into the mashed potatoes.

Step 5

Shape the potato mixture into sixteen 2-inch balls.

Step 6

In a Dutch oven, bring the remaining water to a boil.

Step 7

Carefully add the potato dumplings.

Step 8

Reduce the heat and allow the potatoes to simmer, uncovered, until a toothpick inserted into the center of the dumplings comes out clean, about 7-9 minutes.

Step 9

In a small heavy saucepan, heat the butter and the onion over medium heat and cook, stirring constantly, until the butter is golden-brown, about 5-7 minutes.

Step 10

Transfer the saucepan from the heat and stir in the remaining breadcrumbs.

Step 11

Serve the dumplings with the brown butter sauce.