Quark Dumplings with Tomato Sauce
- 2 onions
- parsley (2 tablespoons, finely chopped)
- Basil (2 tablespoons, finely chopped)
- 2 tablespoons olive oil
- 2 garlic
- 1 large can tomatoes
- freshly ground peppers
- 1 tablespoon oregano
- 750 grams Quark
- 3 eggs
- 4 tablespoons Crème fraiche
- 200 grams Pastry flour
- 150 grams breadcrumbs
Peel the onions and chop finely. Cook 1 onion in 1 tablespoon olive oil until soft. Add the herbs and cook briefly. Remove the onion-herb mixture from pan and let cool.
For the tomato sauce, heat remaining olive in a pan and saute the second onion. Add the squeeze garlic and saute. Add the tomatoes with juice, crush with a potato masher, stir in the oregano, and season with salt and pepper. Simmer for 10 minutes and season with salt and pepper.
Drain the quark and mix until smooth with eggs and creme fraiche. Mix in the flour, bread crumbs and onion-herb mixture, and season with salt, pepper and nutmeg.
Make small dumplings from the quark mixture. Drop the dumplings in slightly salted boiling water, reduce the heat, and leave until done over low heat for about 12 minutes, do not boil.
Lift out the dumplings with a slotted spoon from the water, drain well and serve with tomato sauce.