Dumplings
Cut the bread into small cubes and place in a bowl. Finely chop the leek, onion and garlic, fry in the butter and add to the bowl.
Whisk the eggs, cream and milk well and pour over the mixture. Grate the mountain cheese and add to the dumpling mixture with the wheat and buckweat flour. Salt, pepper and mix well. Cover and leave to rest for half an hour.
Form small dumplings and place in boiling salted water (or in a steamer) for approx. 15 minutes.
Parsley sauce
Melt the butter in a pan, sauté the finely chopped leek in it and dust with the flour. Sauté briefly and stir into a béchamel with the milk and cream. Blend the sauce with the parsley and season with salt and pepper.
Finishing
Pour the sauce onto the plate, place the dumplings on top and finish with the Parmesan shavings.
Recipe by: Tourist office Partschins/Parcines