Cube the rolls & place a bowl. Pour the warm milk over it.

Sprinkle the salt over the top.

Wash the ramps & trim the bulbs. Chop the rest into small pieces.

Dice the onion.

Heat 4 tablespoons of the butter in a skillet and cook the ramps and onions until they are soft but not brown.

Sprinkle the baking soda over the top and let cool.

Combine the ramp/onion mixture and the eggs to the soaked bread.

Form a test knödel ball. If the mixture does not form to hold a ball shape, add the breadcrumbs to the mixture one tablespoon at a time until you can easily form ball shapes.

Bring a large pot of salted water to a boil.

Wet your hands and form the mixture into small balls, about 1 to 1.5 inches in diameter.

Drop them into the boiling water and cook for 8 minutes.

Remove the knödel from the water and drain in a large colander or strainer.

Heat the remaining 3 tablespoons of butter along with the olive oil in a large skillet.

Add the hazelnut pieces and roast them until they are slightly browned.

Add the knödel to the skillet and use a wooden spoon to gently coat them with the toasted nuts.

When theködel turns slightly brown, remove from the heat, plate, and serve.