Summary

Ingredients

• 250 ml milk
• 350 g rolls, stale
• 150 g ricotta
• 2 egg (s)
• 80 g butter
• 70 g mountain cheese
• 70 g Appenzeller
• 1 onion (s)
• 1 clove garlic
• 2 handfuls parmesan, freshly grated
• salt and pepper

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Instructions

1. Peel and finely dice the onion. Peel off the garlic and also cut or press very finely. Cut the rolls into large cubes. Grate the two cheeses.
2. Melt 1 tablespoon butter and briefly sauté the onion and garlic until translucent, fill up with the milk and then pour over the bread cubes and stir. Add the ricotta, eggs and the two grated cheeses and mix everything carefully. Season to taste with salt and pepper and let the mixture rest in the refrigerator for 30 minutes.
3. After the resting time, form 12 dumplings from the mixture. So that nothing sticks, it is best to moisten your hands beforehand.
4. Bring a saucepan with plenty of salted water to the boil, put the dumplings in and bring to the boil. Then simmer for about 15 minutes.
5. In the meantime, let out the butter and brown.
6. After the cooking time, scoop the dumplings out of the water and let them drain. Then toss the dumplings in the brown butter and fry briefly.
7. Arrange the dumplings on plates, drizzle with a little butter and serve sprinkled with parmesan shavings.