Carinthian Kasnudeln with Cream Sauce and White Truffle

Knead the flour, salt, egg, oil and a little water into a medium dough. Form into a ball, cover with plastic wrap and let rest.Meanwhile, for the filling, mix the bread slices with sour cream and let stand a little. Melt butter and briefly toss chopped mint, parsley, chives and chervil herb in it. Pour the butter with the herbs over the dumpling bread. Add the squeezed curd cheese and salt and mix everything well. Then roll out the dough on a floured work surface to the thickness of the back of a knife. Using a round cookie cutter, cut out discs about 10 cm in size and apply about a tablespoon of filling to each. Cover the filling with the dough, pressing the ends of the dough well together with your fingers so that the noodles then do not rise when cooking.Sauté the onions in hot butter, add the flour and sauté until colorless. Pour in vegetable broth, stir well with a whisk and bring to a boil. Add the sweet cream and boil again for a few minutes. Then stir in the crème fraîche and mix in the butter flakes with a hand blender. Season to taste with salt and pepper. Meanwhile, boil the prepared Kasnudeln in salted water for about 12 minutes. Lift out, drain and arrange on preheated plates. Strain the cream sauce through a sieve and stir in some shaved truffles. Spread the sauce over the Kasnudeln and shave the remaining truffle over it.

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