Tyrolean Cheese Dumplings

For the Tyrolean Kasnocken, place the dumpling bread in a large bowl, finely chop the onion, fry in the butter until golden and add to the dumpling bread.

Whisk grated cheese, chopped parsley and beaten eggs with the milk and pour over the dumpling bread. Salt (CAUTION the cheese is salted enough!) and pepper.

Knead the mixture well and let it rest for about 10 minutes. Wet hands with water and form palm-sized dumplings from the mixture.

Lightly simmer the dumplings in salted water for about 10 minutes, then drain and lightly fry in a pan with butter.

Transfer the dumplings to a plate, sprinkle with Parmesan and top with the remaining brown butter.

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