Gorgonzola Knöpfli with Caramelized Pear Wedges and Bacon Croutons

Mix eggs, water and salt with a whisk. Gradually work in the flour with a wooden trowel. When everything has joined together well, "beat" the smooth dough with the wooden trowel until it bubbles. It has to be firm, but also easy to flow at the same time.

Bring well-salted water to the boil in a larger saucepan and scrape the Knöpfli into it with a suitable device. If you don't have this, you can put the dough on a moistened board and scrape it thinly and in tiny portions into the water with a dough scraper. A spaetzle press is also possible. In the latter two types of preparation, there will be spaetzle and not knöpfli. In the end, it doesn't detract from the taste.

When the Knöpfli / Spätzle float on the surface, they are cooked, are drained through a sieve and briefly quenched with cold water. Then you can keep them covered for the time being, or they are ready for immediate further processing. As a side dish, you can only toss it in butter in a pan afterwards.

Wash the pears, cut in half, core and cut into 6 wedges. Dissolve sugar in a pan, put in wedges, add 1 tbsp butter, sprinkle in a pinch of salt. Caramelize everything briefly and lightly over low heat. Then keep warm.

Cut the bacon into not too small cubes and fry them in a tablespoon of butter until crispy. Keep ready.

Put the button with 1 tbsp butter in a large pan and heat again. Cut the Gorgonzola into small cubes and mix with the Knöpfli. Melt the cheese, turning it frequently, until it has combined well with the Knöpfli.

Arrange with the pears on a deep plate and top with the bacon croutons. A mixed leaf salad is perfect as a side dish.