Peel the potatoes, cut into pieces, press through a sieve into a bowl and allow to cool a little.
Beat the eggs. Mix the flour with all the other ingredients up to and including the pepper.
Mix the flour mixture and eggs into the potatoes. Quickly knead into a soft, smooth dough. Cover and leave to rest at room temperature for approx. 15 mins. Quarter the dough.
On a well-floured surface, shape each piece of dough into a roll approx. 2.5 cm in diameter. Cut into pieces approx. 1 cm wide.
With a little flour, shape the dough by hand into finger-shaped dumplings that are a little thinner at the ends.
Cook the dumplings in batches in gently simmering salted water until they float to the surface. Remove with a slotted spoon and drain well.
Heat the butter in a frying pan, finely chop the onion and sauté for approx. 3 mins. until golden brown. Cut the broccoli into florets, add to the pan and cook briefly. Pour in the stock.
Simmer the broccoli for approx. 5 mins. until almost soft. Add the cream and dumplings, heat gently, chop the marjoram, stir in and season.
Cut the bread into small cubes. Heat the butter in a non-stick frying pan. Add the bread cubes, toast and stir over a medium heat until golden brown.