Bring a large stock pot of water with a teaspoon of salt to a boil and reduce to a simmer. Line a sheet pan with parchment paper and set aside.

In a large bowl mix the gluten free flour, almond flour, nutmeg, and salt together.

Form a well in the center and add the eggs into the center. Work the eggs into the dry ingredients, then add the chicken broth and mix together.

Holding the colander over another large bowl, spoon about one-fourth of the batter into the colander. Place the colander over the top of the water pot and push the batter through using a wooden spoon or spatula.

Spoon the dumplings out of the water with a slotted spoon and place on the parchment paper.

Repeat the previous steps until all of the batter is cooked.

In a large sauté pan, heat up two or three tablespoons of butter.

Transfer the boiled dumplings to the sauté pan and cook until they are lightly browned. You may have to cook in a couple of batches.

Garnish with fresh dill.