For the Kaspressknödel, finely dice the onion and sauté in butter with the bacon cubes in a pan. Season with nutmeg, salt & pepper and season to taste – leave to cool slightly.
Put the bread cubes in a bowl and grate the mountain cheese and add it. Beat the eggs with the milk and add them with the bacon and onion to the bread cubes and cheese, add the dried parsley and mix well. Leave to infuse for approx. 30 minutes.
Put baking paper on a baking tray and preheat the oven to 180 degrees. Form small dumplings from the mixture, flatten them a bit and place them next to each other on the baking tray – I usually make 15 Kaspressknödel.
Bake for about 20 minutes until golden brown and serve as a soup garnish.