Knead flour, eggs and oil to a firm pasta dough, cover well and rest in the refrigerator for at least 1 hour. For the filling, make the potatoes with the skin, peel and mash with a potato ricer, cool. Cut the cheese into small cubes and knead together with the egg yolk and the mashed potatoes. Season with salt, pepper and a pinch of nutmeg. Roll out dough on a lightly floured work surface (or with a pasta machine) to a thickness of 1 to 2 mm. Cover one half of the dough sheet with a tsp of filling at a distance of about 6 cm from each other, brush with a little water. Place the second half of the dough over it and press it smooth between the fillings. Cut out dumplings with a pastry wheel or ravioli cutter. Make dumplings in enough bubbling salted water for 5 minutes. At the same time, in a small saucepan, sauté vegetable cubes in butter for 5 minutes until soft. Add marjoram leaves and serve with drained dumplings.
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