Herb Cheese Dumplings
Cut rolls into thin slices, season with salt, pepper and nutmeg and pour warm milk over. Peel onions and chop finely. Dice cheese finely, rinse wild garlic, shake dry and chop finely. Heat 1 tablespoon of butter in a pan and saute half of onions with wild garlic for a few minutes. Add to bread and cool slightly.
Whisk eggs and add to bread mixture, knead well and add cheese, then season to taste. If dough is too soft, add some breadcrumbs. Divide dough into 4 cm (approximately 1 1/2 inch) large dumplings and place into boiling salted water, reduce heat and simmer for about 10-15 minutes. Rinse arugula, shake dry and chop coarsely. Rinse tomatoes and blanch in hot water briefly. Rinse in cold water and peel, remove stem and seeds and cut into cubes.
Heat 1 tablespoon of butter in a pan and saute remaining onion, tomatoes and arugula for about 4 minutes. Add a little water, if necessary. Heat remaining butter in a pan and brown sage leaves briefly, season with salt. Arrange tomatoes on plates and top with drained dumplings. Drizzle with sage butter and serve.