Egg Gnocchi with Knabbernossi

For the egg dumplings, first prepare the dumpling batter. To do this, melt the butter and mix briefly with 2 eggs, flour, milk and salt to form a dough.

In the meantime, put a pot of water on to boil. When the water boils, add salt and then put the dumplings through a spätzle sieve into the water. Cook the dumplings for about 5 minutes and strain.

Beat the remaining eggs with sour cream, season with salt and pepper. Cut the Knabbernossi into small slices.

Melt some butter in a pan, fry the Knabbernossi briefly and add the dumplings. Pour the beaten eggs over them, let them set, stir and add the chives.

Preparation Tip:

The egg gnocchi can of course be prepared without Knabbernossi.

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