If chestnut puree is not available, prepare dried chestnuts as described in the chestnut soup recipe.
Sauté finely chopped onion and crushed garlic cloves in butter. In a suitable bowl mash chestnuts and the steamed onion-garlic mixture form, then sprinkle the flour and mix everything together well. Add the eggs and season with salt and pepper. From this dough cut out dumplings with two teaspoons and form them in boiling salted water. When the dumplings rise to the surface, they should still pull a little, then remove them from the water, drain and keep warm on a hot serving plate.
Sauce: Sauté the sliced onion in hot butter. When they are nicely translucent, extinguish with soup, stirring throughout. Next, stir in the cheese and bring to a boil. Finish with whipped cream and pour over chestnut dumplings form.
Sprinkle with parsley before serving.
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