For the whole-grain cheese gnocchi, mix flour with salt, melted butter, eggs and milk to a viscous dough. Press through a dumpling plane or with a dumpling press into boiling salted water. Boil for 2-3 minutes until all dumplings float to the top. Strain.
Cut onions in half and slice thinly. Put about half aside, sauté the other half in a pan in hot olive oil until translucent. Add gnocchi, salt and sauté for a few minutes. Turn off the heat.
Sprinkle cheese over gnocchi and stir in. Put lid on pan and let cheese melt.
In the meantime, heat olive oil in a frying pan and roast the remaining onions until golden brown. Pour off the oil immediately and drain the onion on a piece of kitchen roll.
Season the cheese wholemeal gnocchi with pepper and serve with the roasted onions.