Peel and dice the potatoes. Cover with salted water and cook for 20 minutes. Drain, steam briefly and press through potato ricer. Cool.
Boil water with butter and salt. Pour in the flour all at once and stir until a dumpling forms. Put the dough in a suitable bowl and let it cool a little. Pluck the parsley, chop and mix into the potatoes.
Work the eggs into the dough one at a time with the dough hook of the mixer. Weigh the dough and fold in the same mass of potatoes. Cover and set aside.
Clean the mushrooms, cut the stem ends into small pieces. Remove peel from carrots, cut into 5 cm long pieces and quarter. Clean Romanesco and divide into roses. Peel the onion and cut into cubes.
Bring plenty of salted water to a boil. Pour in the carrots and romanesco, bring to a boil, do 4 min. Add the frozen peas, bring to boil briefly. Drain the vegetables, rinse, drain.
Heat half of the clarified butter and roast the mushrooms in it at medium temperature for 5 minutes. Remove from the frying pan. Add the remaining clarified butter, heat and sauté the onion cubes until translucent. Add white wine and whipping cream and cook open at high temperature for 6 minutes. Season with salt and pepper.
Fill the potato dough into a piping bag with a No. 10 nozzle and pipe 3 cm dia. dots onto a baking tray lined with parchment paper.
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