Soft Cheese Dumplings

Peel the potatoes when cool and pass through a potato ricer or mash well.

Put the quark, egg yolks, potato and flour into a large bowl with 75 g of the parmesan, season with salt and pepper and mix well to form a smooth dough - add a little water or more flour if necessary.

Sprinkle a work surface with flour, break off small amounts of dough and roll with floured hands into

long cylinders approx. 1"/2.5 cm diameter.

Cut the cylinders into 1" lengths and form into balls.

Bring a large pan of salted water to the boil and drop the dumplings in a few at a time. When they rise to the surface (approx. 3 minutes) remove with a slotted spoon, drain on kitchen paper and keep warm.

Melt the butter in a wide pan over a gentle heat, add the sage leaves and cook until they start to crisp and the butter just begins to brown.