There are two basic versions of this Austrian dumpling. The heartier, flour-based, savory rendition is served in soups and stews. The sweet version, known as Salzburger nockerl, contains very little flour and is made fluffy by the addition of stiffly beaten egg whites. It's generally used as an addition to fruit soups or served for dessert accompanied by fruit.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.