Hunter's cheese dumplings

Ingredients for 2 servings:

• 250 g spaetzle
• 150 g cheese, grated, mixture of Emmental, mountain cheese and Räßkäse
• 120 g bacon, cut into 5 cm long strips
• n. B. herbal salt
• n. B. Pepper, from the mill
• some chives, cut into rolls

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Prepare the spaetzle in boiling salted water according to the package instructions, strain, and reserve a cup of the cooking water. Preheat a large bowl, spread 1 tablespoon of the cooking water and 1 tablespoon of the cheese mixture on the bottom of the bowl. Add the first layer of spaetzle to the bowl, add a little salt, and scatter 2 tablespoons of the cheese on top. Season with pepper. Continue until all the spaetzle are used. Finish with a layer of cheese and spread another 3-4 tablespoons of the cooking water on top. Cover the bowl with a plate and keep warm in a preheated oven at 50°C so that the final layer of cheese can melt. Fry the bacon in a non-stick pan, briefly or until crispy, depending on your preference. Then add it to the prepared spaetzle, sprinkle with chives, and serve immediately. Serve with potato or leaf salad.