Core Oil Egg Gnocchi with Egg and Bacon

Stir the flour, eggs, yolks, milk and kernel oil into a smooth, pliable dough.

Bring at least three liters of salted water to a boil and press the dough into the water using a spaetzle press or a dumpling strainer, stirring occasionally with a wooden spoon to prevent pieces of dough from sticking to the bottom of the pot or the dumplings from beginning to form lumps.

When all the dough is incorporated, let the dumplings boil briefly, strain them through a sieve and let hot tap water flow over them briefly to prevent them from sticking together.

In the meantime, heat the clarified butter in a large frying pan and brown the bacon quickly, but not too much.

Now add the dumplings and mix them with the bacon, stirring constantly. They should take a little color, but not become brown and crispy.

In the meantime, beat the remaining 8 eggs with a little salt and pepper in a separate container and pour them over the dumpling mixture, with which they are then mixed.

The eggs should be stiff but not dry. Before serving, drizzle a few drops of oil over each portion.

The ideal garnish is Vogerlsalat – of course also with core oil.

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