Nockerl

Method

Sift the flour into a large bowl and make a well in the centre. Add eggs and salt, then gradually incorporate the flour whilst slowly pouring in the milk, stirring until you have a smooth batter consistency. Season with nutmeg and allow the batter to rest for 10 minutes. Bring salted water to a rolling boil in a large saucepan. Using a wooden spoon, push the batter through the holes directly into the boiling water in small pieces, working in batches. The nockerl will sink initially then rise to the surface when cooked through, about 2-3 minutes after rising. Remove with a slotted spoon and drain thoroughly. Toss the finished nockerl with melted butter and serve immediately as an accompaniment to meat dishes or soup.