Amaranth dumplings

For 4 people:
300 g of amaranth
2 tbsp spelt flour or wheat
4 tablespoons nutritional yeast flakes
4 boiled potatoes
parsley
nutmeg
Chili
garlic
Salt

To get them in stock:
vegetable stock cube

For gratinarli:
breadcrumbs
gomasio

Wash the amaranth and bake in 3 parts water to 1 part of PCs by adding 1 teaspoon of salt. Takes about 25 minutes in a pressure cooker and 35 minutes in a regular pot.
Do not mix and let stand for 5 minutes after baking.
Add the flour and the mashed potatoes.
Add the yeast flakes, parsley and garlic, nutmeg, salt and add a pinch of pepper.
With moistened hands formed little dumplings (should not be more than 1 cm in diameter) and cook in boiling salted water or vegetable broth.
Can be eaten like dumplings in soup, or you can drain and bake in the oven after they are sprinkled with breadcrumbs and gomasio.