Cheese dumplings

Ingredients for 4 servings:

• 500 g dumpling bread, alternatively stale rolls
• 4 eggs, size M
• 300 g cheese, mild-spicy, several varieties mixed
• n. B. Milk, lukewarm, approx. 150 – 200 ml
• 2 m.-sized onion(s)
• 1 bunch of parsley
• 3 tbsp olive oil
• some salt and pepper, freshly ground black
• some nutmeg, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

South Tyrolean Käsknedl alla Tiziana Avi-Bona

Whisk the eggs with salt, pepper, and nutmeg, and dice the cheese. Warm the milk slightly, wash, dry, and finely chop the parsley. Dice the onions and lightly brown them in olive oil. Gradually pour the milk over the dumpling bread; the consistency is important, and let it sit for a short while. Mix the eggs, cheese cubes, onions, and parsley with the bread and milk mixture and knead well. Form even dumplings and let them simmer in salted water for 15-20 minutes (depending on the size of the dumplings) (do not let them boil!). We like to eat these dumplings on their own or on steamed spinach leaves or with fried mushrooms. They are also delicious as small dumplings in a clear broth. Any leftovers can be fried. The dumplings can also be heated in the microwave.