For the bacon dumplings, pluck the parsley leaves and chop finely. Cut the rolls into 1-2 cm cubes. Heat the milk and pour over the buns form. Cut onions and bacon into 2-3mm cubes. Heat butter and fry onions and bacon in it until golden. Add to the bread cubes form with the parsley. Add eggs and flour. Season with salt and pepper and mix well. Form dumplings from the mixture. Put the dumplings into boiling salted water and cook for 10-15 minutes at low temperature.
For the sauce, pluck the parsley leaves and chop them. Cut the shallots into fine cubes. Heat the butter and sauté the shallots in it. Extinguish with white wine and add clear soup and 200 ml whipping cream. Boil at medium heat until half. Whip remaining whipping cream until stiff. In the thickened sauce add the Gorgonzola form and whisk finely with a hand mixer. Season with salt, pepper and truffle honey. Remove the dumplings with a skimmer, drain well and arrange on deep plates. Add parsley and whipped cream to the sauce form.
Pour the sauce over the dumplings and serve on the spot.
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Our tip: Use a deliciously spicy bacon for a delicious touch!
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