PREPARATION
Put the cubes of white bread into a bowl. Fry the onions until golden and add to the bread. Mix the wild garlic with the milk and pour it over the bread cubes. Add the egg, butter and grey cheese; season with salt, pepper and nutmeg. Mix everything together into a smooth dumpling dough. Let the dough stand for about 30 minutes. Pull off pieces of the dough and shape into small balls by hand; press flat. Briefly fry in butter on both sides. Then cook in boiling salted water for about 10 minutes. Sauté the tomato cubes in a pan with a little olive oil. Arrange the pressed dumplings on plates. Garnish with diced tomatoes and parmesan.