Vorarlberg cheese gnocchi - "Käsknöpfle", gluten-free

Ingredients:

Dough

• 350 g universal light gluten-free flour
• 9 eggs (L)
• 1 tbsp salt

Cheese sauce

• 200 ml cooking cream
• 100 ml vegetable stock
• 200 g grated cheese (to your taste)
• Pepper
• Ground nutmeg
• Roasted onion for sprinkling, gluten-free

Preparation:

1. Dough. Whisk all the ingredients for the dough to a thick consistency, and scrape it off the cutting board into the boiling water in batches (similar to gnocchi if you don't have a special sieve).
2. Pull out any knöpfle that float to the surface and rinse thoroughly with cold water to prevent them from boiling.
3. Sauce.
4. Add the knöpfle, stir and season with pepper and nutmeg, then sprinkle in or add the cheese and let it melt.
5. Serve topped with sautéed onions.

If you prefer to sieve the gnocchi rather than scraping it off the chopping board, simply replace 1 tablespoon of flour with 1 tablespoon of ground psyllium.