1 tbsp salt
300g alp cheese
300-500g seasonal vegetables
4 tbsp cooking butter
1 tbsp alpine herb salt
Mix flour with eggs and water then salt the mixture. Beat into a dough (tip: the dough is ready if no bubbles remain). Let the dough stand for 30 minutes.
Grate the alp cheese and dice the vegetables.
Heat the pan with water (don’t boil) and push a portion of Chnöpfl dough through the button sieve into the water. Wait until the Chnöpfli rise, skim off in a perforated sieve and place under cold tap water. Repeat until all the dough has been prepared.
Heat frying pan, melt 1 tbsp cooking butter. Fry the vegetables for 5-10 minutes in the pan, season with the alpine herb salt or as desired. Pour into a bowl.
Heat 3 tbsp cooking butter in the pan, fry Chnöpfli to golden brown while stirring. Add vegetables and mix. Season to taste.
Add the grated cheese, cover the pan and let the cheese melt for 2-3 minutes.
Alternative: instead of placing the Chnöpfli under tap water, they can be placed directly in a gratin dish. Pour in layers with the grated cheese and vegetables. Heat the gratin dish in the oven at 180 degrees until the cheese has melted.