Buttered Gnocchi

For the Butterkrennockerln, boil the milk with butter and salt in a pot. Add the flour and toast briefly. Remove the pot from the heat and now stir one egg after the other into the mixture. Mix in freshly grated parmesan, some nutmeg and grated horseradish.

In a large pot, bring plenty of salted water to a boil. Using a spoon, prick dumplings out of the mixture, place them in the boiling salted water and gently cook for about 6 minutes. Lift out, drain and put the butter dumplings into the hot soup.

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