Start with mixing four large eggs, three cups flour, and 1 cup milk (plus olive oil and salt) in a large bowl.
Once all the ingredients are stirred together, start vigorously whisking the batter with the spoon for a couple minutes until it starts to bubble...it really does. That’s when you can stop and put the bowl aside. If it’s too runny, add flour. If its too thick, add water. It should be thick enough to run, but not runny, otherwise the batter will drop into the water too fast.
Preheat your oven to 350℉.
In a large pot, bring salted water to a boil, then reduce to a simmer.
Grease a 9x13 baking dish, grease the sieve, and get all the equipment ready.
Once the water is simmering, stir your batter a couple more times.
Put the greased sieve on top of the pot of simmering water, pour some batter onto it, and use a scraper or rubber spatula to move the mixture back and forth while it’s dropping into the water.
Remove sieve, wait a couple minutes until the Chnöpfli float to the surface, remove them with a slotted spoon, and place into a greased baking pan.
Keep repeating this process until all the batter is used up and the Chnöpfli are in the baking pan.
Now, sprinkle the cheese evenly over the top and bake for about 20 minutes until the cheese is all melted and mixed in with the Chnöpfli.
Serve it as a main course or as a side dish with your favorite main course.