Coarsely chop the cooking chocolate and melt it with the nougat in a whipping kettle over a warm water bath. Whip the cream and stir well with the nougat mixture. Season with Irish Cream Liqueur and almond liqueur. Set aside.
Rinse the potatoes and place on a baking tray. Cook in a heated oven at 180 °C on the lowest rack for 70 minutes (gas 2-3, convection oven for 60 minutes at 170 °C).
Rinse, drain and remove the seeds. Form marzipan into 16 small balls. Fill the ring-shaped dumplings with it.
Roast hazelnuts in a frying pan without fat until light brown. Melt butter in a saucepan. Add sugar and orange juice and bring to a boil.
Remove from heat, stir in nuts, bread crumbs and orange zest. Cool and set aside.
5. remove potatoes from heat and cool a tiny bit. Next, peel and press through a ricer. Knead together with egg yolks, semolina, flour and à pinch of salt to form a smooth dough. Form the dough into a roll and cut into 16 pieces on the spot. Dust your hands with a little bit of cornstarch and press each piece a little bit flat. Fill each with 1 ring dumpling and shape into dumplings. Place dumplings on parchment paper dusted with maizena (cornstarch).
Bring lightly salted water to a boil in a large saucepan. Drop in the dumplings, reduce the heat. Once the dumplings have reached the top of the water
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