Put the flour in a large enough bowl and whisk with the eggs, salt and nutmeg to form a dough, then add the spinach mat and the basil strips.
Scrape the dough into boiling water with salt using a dough scraper. Put the dumplings that float to the top in cold water with a skimmer.
Heat with a little butter in a frying pan, taste and bring to the table with the sauce, if you like you can also slice white truffle on top.
Sauté the shallots in the butter until soft, deglaze with white wine and Noilly Prat and reduce. Add the chicken stock and reduce as well, when there is almost nothing left add the whipped cream and let it boil up once, whisk it and pass it, then season with some lemon juice. Add the grated Pecorino cheese to the hot sauce, place it on top of the Knöpfle and finally add the sautéed strips of ham.
Our tip: Use the young, tender spinach from the farmer’s market!
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