Bring the vegetable stock, milk and a small piece of butter to the boil. Season with salt and nutmeg. Pour in crushed wheat (I always use coarse flour) at once and cook while stirring until a lump forms.
Take the pot off the stove and let it cool down briefly. Mix the 2 eggs into the batter. Shape the gnocchi with your hands and add to the boiling salted water. Let it steep for 15 minutes (the water must not boil, take it out of the water, drain and serve.
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