South Tyrolean cheese dumplings with Gorgonzola

Ingredients for 6 servings:

• 6 rolls, 1 – 2 days old
• 1 onion(s)
• 1 clove(s) garlic
• 50 g butter
• nutmeg
• Salt and pepper, to taste
• ¼ liter milk, hot
• 2 handfuls of flour
• 3 eggs
• 200g Gorgonzola
• 1 bunch of parsley or chives
• Butter, browned
• Parmesan, freshly grated, to sprinkle on top

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

Recipe from a chef from Fiè (Alpe di Siusi)

Cut the rolls into cubes and soak them in the milk. Sauté the finely chopped onions and garlic in butter until golden brown, then add them to the rolls. Finely slice the cheese and add it to the rolls. Then add the parsley, eggs, spices, and flour, and mix well. Let it rest for half an hour before forming dumplings or small balls. Gently simmer the dumplings in salted water for about 10 minutes. The water should not boil! Serve the finished dumplings with melted, lightly browned butter and grated Parmesan cheese.