Cut the rolls into fine slices. Bring milk to the boil and pour over the rolls. Season with salt and pepper and let it stand for about 45 minutes
Peel and finely chop the onion. Heat 1 tablespoon of oil and sauté the onion cubes in it until transparent. Wash the chard and shake dry. Cut approx. 1/3 finely, the remaining 2/3 roughly into pieces. Heat 1 tablespoon of oil in a frying pan. Sauté finely chopped chard for 3-4 minutes, remove. Knead the eggs, diced onion and steamed chard into the bread roll mixture. Form approx. 8 dumplings from the mixture with wet hands. Put the dumplings into plenty of boiling salted water and let them simmer in an open pot for about 15 minutes
In the meantime, heat 1 tablespoon of oil in a wide frying pan. Steam the remaining chard for about 5 minutes, turning the pan. Season with salt and pepper. Chop the walnut kernels smaller. In a second pan roast the walnut kernels without fat a little bit, add butter and let them brown slightly
Peel Gouda with a peeler in thin shavings. Arrange dumplings on steamed chard and garnish with walnut butter and Gouda
Waiting time approx. 40 minutes