When we’re talking about potato dumplings, there will be many opinions on the “correct” way to make them. For German potato dumplings, there are a few schools of thought. There are some who swear that a pinch of ground nutmeg is the best seasoning, while others think that dried marjoram is the way to go. Personally, I prefer the savory flavor from dried marjoram, as well as some finely chopped (or grated) onion and celery for added flavor and interest. For additional texture, these dumplings can either be filled with a toasted bread crouton in the center or topped with toasted breadcrumbs just before serving. Both are delicious options to try, but this recipe calls for the latter. Gnocchi Versus Potato Dumplings Gnocchi are small dumplings found in Italian cuisine. They’re frequently rolled on a textured board or with a fork to make small indentations along the dumplings. When served …