Kernölnockerln with Egg and Bacon

Stir the flour, eggs, yolks, milk and kernel oil into a smooth, supple dough. Bring at least 3 liters of salted water to a boil and press the dough into the water using a spaetzle press or dumpling strainer. Meanwhile, stir occasionally so that nothing sticks to the bottom of the pot or causes the dumplings to clump. Boil gnocchi briefly until they rise, strain and rinse with cold water. Meanwhile, heat clarified butter in a large frying pan, fry bacon until light and stir in well-drained gnocchi. Briefly let them color a little, but do not let them get brown and crispy. In the meantime, beat eggs with a little salt and pepper, pour over gnocchi and mix well. Allow to set briefly until eggs are set but not dry. Before serving, drizzle a few drops of kernel oil over each portion. Vogerlsalat fits naturally also with core oil.

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