For the horseradish dumplings, beat the butter with the egg until very fluffy. Stir in salt and horseradish, add semolina and mix well. Let rest for about 1/2 hour. Boil salted water and put in 2 tablespoons of dumplings (16 pieces).
Turn down heat and simmer over low heat until done, about 10 minutes.
Preparation Tip:
Enjoy the Krennockerl in a soup of your choice.