Cream Egg Gnocchi with Bacon Chips

For the creamed egg dumplings, prepare a dumpling dough from the flour, 2 eggs, salt, cream and water. Add only enough water to make a smooth, not too runny dough.

Cut the root bacon into thin slices and fry in a pan until crispy. Drain on kitchen paper.

Wash the chives and cut them into fine rolls. In a large pot, bring plenty of water to a boil.

Press the dough through a spaetzle slicer into the boiling water. Stir immediately to avoid lumps. Bring to the boil briefly and when the spaetzle float to the surface, drain into a colander.

Cream the butter in a frying pan. Beat the remaining 4 eggs with salt and pepper. Toss the spaetzle in the butter, pour the whisked eggs over the top and stir until set.

Season again to taste! Arrange on warmed plates with the bacon chips and sprinkle with chive rolls.

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