Sift the flour into a suitable bowl and add the curd cheese, the whole eggs and the egg yolks. Add the Schabziger cheese with the cheese grater. Mix everything into a dough and season with salt and nutmeg. Let the dough rest for about fifteen minutes.
In a large frying pan, boil enough salted water. Using two teaspoons dipped in the hot cooking water, cut small dumplings from the gnocchi dough and slide them into the slightly boiling, but not bubbling, water. When the gnocchi rise gently to the surface, let them stand at the same temperature for another 2 minutes. Then lift out accurately with a skimmer. Drain well and arrange in a baking dish. Important: Do not cook all the gnocchi at once, but work in portions so that they do not stick together.
Immediately before putting the gnocchi in the stove, bubble the sauce cream in a small pan. Pour in half of the cheese and let it melt. Spread the hot cream evenly over the gnocchi and sprinkle them with the remaining cheese. Immediately place in the oven next to the meat and bake at 225 degrees.