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In Austria it's Verboten to offer these in restaurants on April 20th.

There's recipes all over the net. I looked at a couple and followed this (Austrian) one: https://www.youtube.com/watch?v=h2zbRypQxEI I only used two thirds of everything and it was plenty for two people.

Prep

Cooking the Nockerln

Swish them around in a buttered pan and add whisked eggs

Add parsley and/or chives

Serve with green salad

I liked them a lot, the wife not too much. We added a little freshly ground pepper on top.

In Austria it's Verboten to offer these in restaurants on April 20th. There's recipes all over the net. I looked at a couple and followed this (Austrian) one: https://www.youtube.com/watch?v=h2zbRypQxEI I only used two thirds of everything and it was plenty for two people. [Prep](https://poal.co/static/images/45236227ca52030e.jpg) [Cooking the Nockerln](https://poal.co/static/images/033372727373f385.jpg) [Swish them around in a buttered pan and add whisked eggs](https://poal.co/static/images/1b1a7c6c49cdcd57.jpg) [Add parsley and/or chives](https://poal.co/static/images/ecdcc4968ada5861.jpg) [Serve with green salad](https://poal.co/static/images/e062437174923031.jpg) I liked them a lot, the wife not too much. We added a little freshly ground pepper on top.
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[–] • 1 pt

Never had, but a big fan of Spätzle. Similar? It looks like a similar process just different shape and finished with more eggs instead of a gravy.

[–] • 1 pt

Quite similar. Main difference is the nutmeg, like in semolina dumplings (Griesnockerln) and the added butter.