Vegetables with Cheese Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 756 cal. | (36 %) | ||
| Protein | 14.21 g | (15 %) | ||
| Fat | 67.43 g | (58 %) | ||
| Carbohydrates | 28.92 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.77 g | (19 %) |
| Vitamin A | 440.23 mg | (55,029 %) | ||
| Vitamin D | 0.02 μg | (0 %) | ||
| Vitamin E | 1.79 mg | (15 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 3.46 mg | (29 %) | ||
| Vitamin B₆ | 0.23 mg | (16 %) | ||
| Folate | 84.23 μg | (28 %) | ||
| Pantothenic acid | 0.83 mg | (14 %) | ||
| Biotin | 7.07 μg | (16 %) | ||
| Vitamin B₁₂ | 0.29 μg | (10 %) | ||
| Vitamin C | 30.11 mg | (32 %) | ||
| Potassium | 803.07 mg | (20 %) | ||
| Calcium | 224.9 mg | (22 %) | ||
| Magnesium | 57.18 mg | (19 %) | ||
| Iron | 3.05 mg | (20 %) | ||
| Iodine | 12.78 μg | (6 %) | ||
| Zinc | 1.18 mg | (15 %) | ||
| Saturated fatty acids | 16.57 g | |||
| Cholesterol | 148.48 mg |
Ingredients
- For the cheese dumplings
- 40 grams softened butter
- 75 grams fine Semolina flour
- 2 egg yolks
- 1 Tbsp freshly chopped oregano
- 100 grams Goat cheese
- salt
- white peppers
- Nutmeg
- For the pesto
- 40 grams Pine nuts
- 100 grams Basil
- 2 garlic cloves
- 150 milliliters olive oil
- 2 Tbsps grated Parmesan
- salt
- freshly ground peppers
- For the vegetables
- 2 Fennel bulb
- 300 grams Cherry tomatoes
- 2 Tbsps olive oil
- 2 sprigs rosemary
- coarse Sea salt
- freshly ground peppers
Preparation steps
For the cheese dumplings: whisk butter until fluffy and add semolina. Whisk in egg yolks, oregano and goat cheese. Season with salt, pepper and nutmeg and let dough rest for at least 30 minutes.
For the pesto: toast pine nuts in a dry pan until golden brown. Remove from heat and cool.
Rinse basil, shake dry, pluck off leaves and chop coarsely. Peel garlic. Combine basil, pine nuts and garlic in a blender and puree. Gradually add oil until pesto is thick and creamy. Add grated Parmesan cheese and season with salt and pepper.
Bring plenty of salted water to a boil and remove dumplings from the dough with wet hands or two spoons. Add to water nad cook for about 10 minutes on low heat.
For the vegetables: rinse fennels and tomatoes. Remove hard stalk from fennels and chop coarsely. Heat oil in a pan and saute fennels and tomatoes with a sprig of rosemary for about 4 minutes. Season with salt and pepper.
Arrange vegetables on plates. Remove cheese dumplings with a slotted spoon from the pan and top vegetables with dumplings. Drizzle with pesto and serve.
