Put flour in a large enough bowl, make a bulge in the middle. Add curd, milk, eggs and spices. Stir into a dough and whisk until it bubbles. Press dough through a spätzli strainer into simmering water, swell and drain.
Melt half of the butter in a frying pan and toss the Knöpfli in it without letting them take color. Add the Bloderchaes, add the cream, season and cook for about one minute.
Serve and keep warm.
Roast the onions with the remaining butter until golden brown, pour over the Knöpfli and sprinkle with chopped parsley.
Tip: Always use aromatic spices to refine your dishes!
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