Ingredients for 2 servings:

• 2 gluten-free rolls from the day before (approx. 120g, I prefer Panini Grainy)
• 75ml lukewarm milk
• 1 egg
• 1/2 onion (approx. 25g)
• 1/2 clove of garlic
• 1 sun-dried tomato (approx. 5g)
• 50g mountain cheese
• 15g bacon
• Salt
• Pepper
• Approx. 5g fresh herbs (e.g. parsley and chives)
• Butter (for frying)

Preparation:
1. Let the rolls go stale (this is really hard for me with the Panini Grainy, but it’s worth it).
2. Cut the rolls into small cubes (approx. 1x1cm) and place them in a bowl.
3. Pour the lukewarm milk over the bread cubes.
4. Dice the onion, garlic, sun-dried tomato, and bacon.
5. Chop the herbs.
6. Grate the cheese.
7. Slowly render the bacon in a pan, add the onion and garlic cubes as well as the sun-dried tomato and sauté together; add a little butter if necessary.
8. Add the egg, the onion, garlic, and bacon mixture, the grated cheese, as well as salt, pepper, and parsley to the bread-milk mixture and knead into a dough.
9. Let the mixture rest for approx. 15 minutes.
10. Form 4 flat dumplings from the mixture with slightly moistened hands.
11. Heat butter in a pan and fry the dumplings on both sides over medium heat until crispy and golden brown.
12. Enjoy the dumplings; a summer salad, for example, makes a great side dish.