Soft Cheese Dumplings
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(0 votes)
Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Preparation steps
1.
Peel the potatoes when cool and pass through a potato ricer or mash well.
2.
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.
3.
Sprinkle a work surface with flour, break off small amounts of dough and roll with floured hands into
4.
long cylinders approx. 1"/2.5 cm diameter.
5.
Cut the cylinders into 1" lengths and form into balls.
6.
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.
7.
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.
8.
Divide the dumplings into 6 servings, pour over the sage butter and sprinkle with the reserved parmesan.
