Knöpfli with Chriesibrägel

A great pasta dish for any occasion:

Knöpfli with Chriesibrägel (cheese knöpfli with cherry puree)

Chriesibrägel

Put cherries with salt and sugar in a frying pan with the lid closed, draw juice at low temperature.

Knead flour and butter together. Let Chriesibrägel bubble up, add flour butter while stirring and make short.

Knöpfli

Mix flour and salt in a baking bowl. Mix water with eggs, add to flour form and mix the whole. Beat dough briefly.

Cover and let rise for 3 to 4 hours.

Boil plenty of water, salted, pour dough in portions into the dough sieve and spread with the dough grains through the holes. As soon as the dumplings float to the surface, remove with a skimmer and drain. Sprinkle cheese over each portion of Knöpfli and place in slightly preheated stove until warm.

Serve: Arrange Knöpfli with Chriesibrägel on preheated plates.

Both Chriesibrägel and Knöpfli can be prepared the day before: Simply refrigerate the Chriesibrägel. Remove the Knöpfli from the frying pan with a skimmer directly into the ice-cold water, take them out, dry them on a dish rack and put them aside to cool. 1 hour before eating, fill in layers with cheese in a gratin dish and heat in a 150 °C stove with the lid closed.

The Knöpfli can also be frozen. To heat, add frozen Knöpfli to boiling water, continue as described above.

Instead of cherries you can also use

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