Liver-Peanut Gnocchi with Vogerlsalat

Coarsely mince the calf’s liver or chop it very finely. Press the cooked potatoes through a potato press. Fry the chopped onions and garlic in hot fat, mix with the liver, the pressed potatoes and the eggs. Season with salt, pepper and marjoram. Mix flour and breadcrumbs into the mixture. Pour oil into a pan to the height of a finger and heat. Using a spoon, cut out dumplings from the mixture and fry. Take them out and let them drain. Marinate the lettuce with vinegar, oil and salt and serve with the dumplings.

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