Mix the milk, salt, melted butter and 2 eggs together. Add flour and quickly work into a dough that is not too firm (beat with a wooden spoon). If the dough comes off the wooden spoon easily, then it is correct. If necessary, add a little milk or flour.
Spread the dough over a board in boiling salted water with the back of a knife. Cook the dumplings for a few minutes. Strain and wash off with cold water. In the meantime, sprinkle the eggs with a little salt and milk and let them set in the hot butter, add the dumplings, pepper a little and toss in hot butter. You should work quickly, as the eggs should not be too dry.
Tip: It would be better if you toss the dumplings in butter in an extra pan and then stir in the finished eggs. The taste comes into its own as a result. (I sometimes stir in some parsley).
Always served with a green salad.
Nockerl are the original Austrian-Hungarian-Czech form of Italian gnocchi.
Ingredients
Print Recipe
Pin Recipe