Pour all the flour into a large bowl at once and mound it like a volcano.

Add four eggs into the hole and start beating.

Then add the milk little by little and keep mixing until you get a very sticky dough.

In a large pot bring water to the boil.

Add some salt, then turn the temperature down to middle heat.

With two tablespoons, form little dumplings and throw them into the hot water.

The Kniddelen are ready when floating on the surface. Depending on their size let them simmer for another 30 seconds.

To prepare the sauce, heat butter in a frying pan.

Add the bacon and cook until brown and crispy.

Chop the fresh mint leaves and add them to the bacon.

In a small bowl whisk together the heavy cream and the egg yolk of the remaining egg.

Add the liquid to the fried bacon and stir for a minute.

Now throw in the peas and cook over medium heat for a couple of minutes.

Finally add the Parmesan and stir again for 30 seconds.

Pour the sauce over the Kniddelen, stir until they are well coated. Now you can serve them.

Enjoy!!!