Knead ingredients into ball.  Using kitchen shears, snip almond size bits of dough into large pot of salted boiling water.  Cook until tender. Drain and service as a side dish with sausage and sauerkraut.  

(I often brown some bread cubes the in a large cast iron skillet with a couple of tablespoons of butter and bacon grease, then add the knaphla and brown slightly.  Add salt, pepper and parsley flakes.)