To make the dough, combine flour, eggs with some salt, pepper and nutmeg (finely grating whole nutmeg on demand I learned from my Oma Inge is the way to go!), then gradually whisk in some sparkling water until you have a thick dough. Set aside to rest.
200 grams flour, 2 eggs, nutmeg, salt, pepper, sparkling water
Quarter the potatoes and boil in salted water until done. In the meantime, medium dice the thick-cut bacon and cook in a pan over medium heat until crisp. Allow to drain on a paper towel, reserving the bacon grease in the pan. Turn off the heat.
800 grams waxy potatoes, 100 grams thick-cut bacon
Remove the boiled potatoes from the water using a strainer. Gradually add the dumpling dough to the boiling water using two spoons, until you've used up all the dough. My dumplings ended up a little bit big. If you'd like to have smaller dumplings, use smaller spoons to shape your dumplings.
Once the dumplings rise to the surface, allow to boil for one more minute, then drain.
Add butter to the bacon grease and turn heat to medium. Add potatoes and noodles once the butter has melted and cook for about 5 minutes or until starting to brown. Add the herbs and cook for another minute. Then add the cream and lemon juice. The sauce will thicken quickly from the starches in the dumplings and potatoes.
½ teaspoon dried thyme, ½ teaspoon dried rosemary, 1 Tablespoon butter, 200 milliliter heavy whipping cream
Season to taste with salt and pepper, then serve with chopped, fresh parsley and the crisped bacon pieces. If you'd like to feel extra Saarland-style, serve with a grilled ring of bologna (Fleischwurst) like it's so common to do in Germany's Saarland region!
½ lemon, salt and pepper