Cook all but two smaller (7oz) of the potatoes in a pot of salted water for 25 minutes.

Peel the remaining potatoes and grate.

Drain the boiled potatoes, remove the skins and mash.

Mix with grated potatoes and cornstarch.  Season with Kosher salt and freshly ground pepper to taste.

Wet your hands and form the mixture into ball shapes. Let them rest for 10 minutes.

Heat the butter in a skillet. Add the chopped herbs, stir to coat and fry them for 3 minutes.

Add the vegetable broth to the pan and bring to a boil.

Reduce the heat and simmer for 5 minutes. Remove from heat. cover the skillet with aluminum foil and set aside.

Add the red beet juice to a large pot and bring to a boil.

Place a dishtowel next to the stove.

Add the knödel to the pot. They will sink to the bottom. when the knödel have popped up to the top, they are done.

Use a slotted spoon to remove them from the pot and transfer them to the dish towel.

Transfer the knödel to a deep dish or a bowl, pour the herb broth over the top and serve or if you prefer, serve the broth on the side.