Wholemeal Spelt Gnocchi

For the whole spelt dumplings, whisk eggs with milk, turmeric and salt, then gradually stir in the flour until a viscous dough is formed.

In the meantime, bring water with a little salt to a boil in a pot, press the dough through a dumpling sieve (Spätzlesieb) into the water, wait a few seconds until the dumplings float on top.

Skim off the dough and either serve immediately or quench in cold water so that the wholemeal spelt dumplings do not stick together.

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