Käsknöpfle (Liechtenstein cheese spätzle)

Instructions

1. In a bowl, mix the flour, salt and a pinch of nutmeg. Add the beaten eggs then the sparkling water little by little, until you have a smooth, thick dough that falls off a spoon.
2. Let the dough rest for 15 minutes, covered, so it swells slightly.
3. Bring a large pot of salted water to the boil. Press the dough through a spätzle press or onto a damp board in small pieces, straight into the simmering water.
4. Cook the knöpfle for 2 to 3 minutes: they rise to the surface when ready. Drain them carefully.
5. Slice the onions and fry them over medium heat in a pan with 2 tablespoons of oil for 10 minutes, until well browned and crisp. Set aside.
6. Preheat the oven to 200 °C. In a buttered baking dish, layer the knöpfle and grated cheese, finishing with cheese.
7. Bake for 10 minutes, until the cheese has melted and is lightly golden on top.
8. Scatter with the still-hot fried onions and grind plenty of pepper over it. Serve immediately, very hot.