Kasnocken

Method

Mix flour, eggs, salt, pepper, nutmeg and milk to form a thick batter, then stir in half the grated Emmental until well combined. Bring the stock to a gentle simmer with a quartered onion. Using a special nocken maker or pressing batter through a wide-holed colander into the simmering stock, create thumb-sized dumplings, working in batches and allowing them to cook for 2-3 minutes until they rise to the surface. Once cooked, transfer the kasnocken to a baking dish, then make a brown butter sauce by melting butter in a pan with sliced onions until golden. Layer the kasnocken with remaining cheese and pour the warm brown butter and onions over the top. Bake at 190 degrees Celsius for 15-20 minutes until golden and bubbling, or serve immediately as a soup by ladling into bowls with warm stock.