Cheese and Onion Soup with Caraway Gnocchi

Peel the onions and garlic and cut them into small pieces. Also cut the Seebodner into small pieces. Sauté onions and garlic in butter – deglaze with white wine, fill up with vegetable stock and cream, add the Seebodner, salt and pepper and simmer for about 6 minutes. Blend well with a hand blender (possibly strain), season with balsamic vinegar. For the dumplings, mix all ingredients and let rest in the refrigerator for about 30 minutes. Form small dumplings with a mocca spoon and boil in salted water for 1-2 minutes. Serve the soup, put in the dumplings and garnish with the roasted onions, sprigs of marjoram and the caraway seeds.

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