Rocket – goat cheese dumplings
A form of soft dumpling that fits the category ‘taste of spring’, tastes good at all temperatures and is best served with some puree or sauce. If served hot or lukewarm, simple melted butter to coat the little dumplings is very good.
Ingredients
- 125 g rocket
- 125 g fresh / soft goats’ cheese (or similar other soft cheese)
- 80 g plain flour
- 30 g finely grated Parmesan cheese
- 1 shallot, peeled and finely chopped
- 1 egg
- pinch of ground nutmeg
- salt, white pepper
- rapeseed oil
Method
- In a large saucepan bring water to the boil. Add rocket and let wilt for 5 minutes; remove from the cooking water with a slotted spoon, set aside to cool (keep cooking water, add a large pinch of salt to it, and keep it simmering). In a small frying pan, heat some rapeseed oil and gently cook the chopped shallot until softened, remove from heat and set aside to cool.
- Combine rocket, shallot and egg. Mix well and blend to a smooth consistency. Add all other ingredients and mix well. If the mixture is very soft and sticky, add some (small amount) extra flour.
- Bring the water back to a boil. When boiling, form little dumplings from the rocket mixture; this works best with two teaspoons. Drop mini-dumplings into the boiling water, reduce heat a little and let simmer until the little dumplings float to the surface; that is the sign that they are cooked. Remove from the cooking water with a slotted spoon and drain.