Cream-Leek-Dumplings

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400 g flour
3 eggs
4 tablespoons sour cream
ca. 1/4 l milk
salt, ground nutmeg
1 small leek
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Mix flour together with eggs, sour cream and milk until smooth. Season with salt und nutmeg.
Wash the leek, cut into slices and cook in salt water.
Boil water, add salt and press the batter through a spaetzle sieve into the simmering water and cook for 2 minutes. Strain the noodles and rinse over cold water.
Heat butter and sweat the leek, add the noodles and season to taste with salt and pepper.