Egg Gnocchi

For the egg dumplings, mix a dough from wholemeal flour, milk, salt and 2 eggs, it should be quite firm. Boil about 5 liters of water in a large pot, cut gnocchi with a teaspoon and let them slide into the water until about half of the dough is used.

Scoop out gnocchi with a sieve ladle, rinse in ice-cold water and set aside. Treat the second half of the dough in the same way.

Fry the finished dumplings in a pan with a little oil, beat 4 eggs over them and let them fry, covered, on a low flame for 5 minutes. Season with salt and pepper and serve.

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