2 eggs
1 c. sour cream
1 lb. old white bread, cubed
1 tsp. salt
2 tbsp. flour
2 tbsp. chopped parsley
2 tbsp. chopped onions
1 tbsp. butter
1/2 c. flour

Brown lightly parsley and onions in butter.

Beat eggs and add salt. Blend in sour cream and bread. Add remaining ingredients. Let stand 20 minutes. Add 2 tablespoons flour to mixture. Form into Knodel and lightly roll into flour. Place Knodel into boiling salted water. Then lower heat, cover and simmer for 20 minutes. Drain. Serve Knodels with gravy.