Noodle Gratin

Total time: 1hr 40m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 638 Kcal, 21g Protein, 67g Carbohydrates, 27g Fat


  • 300 g white flour
  • 1 tsp. salt
  • 3 spring onions, incl. green parts, onions coarsely chopped, greens cut into rings
  • 400 g kohlrabi, cut into 7-mm-thick slices
  • 300 g carrots, cut into sticks
  • 1.5 dl vegetable bouillon
  • 1.5 dl carrot juice
  • 3 fresh eggs
  • 1 tbsp. rapeseed oil
  • 1 dl single cream
  • 150 g semi-hard cheese (e.g. mature Tilsiter), coarsely grated
  • salt and pepper to taste
  • 0.5 bunch parsley, finely chopped


  • Mix the flour and salt in a bowl and create a hollow in the middle. Combine the carrot juice and eggs, pour little by little into the trough, stirring, then mix with a ladle and beat until the dough turns glossy and starts to bubble. Cover and leave to combine at room temperature for approx. 30 mins. Press the dough in batches through a sieve into the gently boiling salted water. Allow the Knöpfli to steep until they rise to the surface, remove with a slotted spoon, drain.
  • Heat the oil in a wide-bottomed pan. Sauté the spring onions, kohlrabi and carrots, pour in the stock, cover and simmer for approx. 5 mins., add the cream, season. Divide the Knöpfli, vegetables with their cooking liquid and half of the cheese into the prepared dish. Scatter over the rest of the cheese.
  • Gratinate for approx. 25 mins. in the centre of an oven preheated to 200°C. Sprinkle with parsley.

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