Parmesan dumplings
A good side dish for all kinds of vegetable purees and sauces; try with spinach sauce or carrot puree.
Ingredients
- 100 g bread crumbs
- 50 g butter
- 100 g Parmesan, finely grated
- 250 g quark (or ricotta)
- 2 eggs, lightly beaten
- pinch of ground nutmeg
- salt, pepper
Method
- In a small saucepan, melt butter and brown gently. Remove from heat. In a bowl, mix breadcrumbs, Parmesan, quark, eggs, brown butter and seasoning. Set aside and let mixture rest for 30 minutes.
- In a large saucepan, bring salted water to the boil, reduce heat to simmer. Form a small test dumpling and glide it into simmering water. If the mixture is too soft and does not hold together, add some more breadcrumbs to firm mixture. Form small dumplings and simmer in salted water until they rise to the surface, about 10 minutes. Remove from cooking water and drain excess water on some kitchen towel.