{"id":3934,"date":"2012-02-17T19:21:53","date_gmt":"2012-02-17T19:21:53","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3934"},"modified":"2012-02-17T19:21:53","modified_gmt":"2012-02-17T19:21:53","slug":"gebackene-nockerln","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/17\/gebackene-nockerln\/","title":{"rendered":"Gebackene Nockerln"},"content":{"rendered":"

Zutaten<\/strong>
\n200 ml Milch
\n200 g Butter
\n150 g Mehl
\n4 Eier
\n1 Eigelb
\n100 g Geriebener K\u00e4se
\n1 TL Senf
\nSalz
\nPfeffer
\n200 ml saure Sahne<\/p>\n

Zubereitung<\/strong>
\nDie Milch wird mit der Butter aufgekocht und unter st\u00e4ndigem R\u00fchren das Mehl hineingesch\u00fcttet. Die Masse wird gut verarbeitet und gek\u00fchlt. Die 4 ganzen Eier werden untergemischt, 20 g geriebener K\u00e4se dazugegeben und mit Salz, Pfeffer und Senf gew\u00fcrzt. Mit einem nassen L\u00f6ffel sticht man Nockerln ab und gibt sie in sprudelnd kochendes Salzwasser, bedeckt den Topf und kocht ungef\u00e4hr 8 Minuten. Die Nockerln werden aus dem Wasser genommen und nach dem Abtropfen in eine gebutterte feuerfeste Form gegeben. Die saure Sahne wird mit einer Prise Salz, 1 Eigelb und 30 g geriebenem K\u00e4se vermischt und \u00fcber die Nockerln gegossen. Man streut geriebenen K\u00e4se darauf und b\u00e4ckt in der Backr\u00f6hre sch\u00f6n braun.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 200 ml Milch 200 g Butter 150 g Mehl 4 Eier 1 Eigelb 100 g Geriebener K\u00e4se 1 TL Senf Salz Pfeffer 200 ml saure Sahne Zubereitung Die Milch wird mit der Butter aufgekocht und unter st\u00e4ndigem R\u00fchren das Mehl hineingesch\u00fcttet. Die Masse wird gut verarbeitet und gek\u00fchlt. Die 4 ganzen Eier werden untergemischt, … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6,7],"tags":[537],"class_list":["post-3934","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-nudeln-und-co","tag-nockerln","item-wrap"],"yoast_head":"\nGebackene Nockerln<\/title>\n<meta name=\"description\" content=\"- Gebackene Nockerln\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/17\/gebackene-nockerln\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gebackene Nockerln\" \/>\n<meta property=\"og:description\" content=\"- Gebackene Nockerln\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/17\/gebackene-nockerln\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2012-02-17T19:21:53+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/17\\\/gebackene-nockerln\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/17\\\/gebackene-nockerln\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Gebackene Nockerln\",\"datePublished\":\"2012-02-17T19:21:53+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/17\\\/gebackene-nockerln\\\/\"},\"wordCount\":143,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Nockerln\"],\"articleSection\":[\"Hauptgerichte\",\"Nudeln und Co.\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/17\\\/gebackene-nockerln\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/17\\\/gebackene-nockerln\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/17\\\/gebackene-nockerln\\\/\",\"name\":\"Gebackene Nockerln\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-02-17T19:21:53+00:00\",\"description\":\"- Gebackene Nockerln\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/17\\\/gebackene-nockerln\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/17\\\/gebackene-nockerln\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/17\\\/gebackene-nockerln\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Gebackene Nockerln\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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