This is an Austrian’s answer to Mac and Cheese. Totally wonderful and, as a bonus, vegetarian! One taste and you’ll want to move to Austria.
| Servings | Prep Time |
| 2-3 people | 10 minutes |
| Cook Time | Passive Time |
| 30 minutes | 10 minutes |
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This is an Austrian’s answer to Mac and Cheese. Totally wonderful and, as a bonus, vegetarian! One taste and you’ll want to move to Austria.
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Ingredients
- 2 whole eggs
- 1/2 cup milk
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups all-purpose flour
- 1 Tbsp butter
- 1 onion , sliced thinly
- 1 cup Gruyère , shredded (more as desired)
Servings: people
Units:
Instructions
- In a large bowl, combine eggs, milk, salt, and pepper. Add flour a 1/2 cup at a time. Stir with a wooden spoon until smooth. Let rest 10-20 minutes. The dough should be like pancake batter – thin with more milk if necessary.
- Meanwhile, saute onion in butter until golden. Set aside.
- Preheat oven to 350. Drop nocken through the holes in a sieve (see techniques) into simmering water. Cook until the nocken float.
- Remove the nocken from the water with a strainer. Place in a buttered casserole or oven-safe pan.
- Sprinkle with grated cheese and caramelized onion. Bake for 15-20 minutes. Serve out of pan.