Nettle Pot Noodles

For the nettle potato dumplings, in a bowl, cream the butter with yolks until fluffy. Stir in curd cheese and wheat semolina, add salt and pepper. Let the mixture rest for about half an hour. Then beat the egg whites until stiff and stir into the curd mixture, along with the grated butter cheese and finely chopped nettle leaves.

Cut out dumplings from the mixture with a spoon and let them steep in hot salted water for about 12 minutes. Lift out the dumplings, drain and toss in hot clarified butter. Serve the nettle and potato dumplings sprinkled with grated Parmesan cheese.

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