60 g Appenzeller cheese
60 g Gruyère
100 g beetroot (cooked)
190 g butter
1 tsp cumin (ground)
450 g dumpling bread
6 piece eggs
60 g flour
3 clove garlic
220 g leaf spinach
82 g low-fat quark
80 ml milk
3 pinch nutmeg (ground)
3 piece onion
30 g parmesan
0.5 tsp pepper (ground)
3 tsp salt
Peel and finely dice the onion and garlic.
Melt the butter in a pan over a medium heat. Sauté the onions and garlic.
Deglaze with milk, season and heat the mixture.
Ingredients
3 piece onion, 3 clove garlic, 40 g butter, 80 ml milk, 3 tsp salt, 0.5 tsp pepper (ground)
Place the dumpling bread in a large bowl and pour the prepared milk & onion mixture over the top.
Add the eggs and flour and knead well.
Divide the mixture evenly between three bowls. Leave to rest for 20 minutes.
Ingredients
450 g dumpling bread, 6 piece eggs, 60 g flour
Mix the spinach with the quark and blend.
Knead the spinach & quark mixture with one-third of the dumpling mixture and season to taste.
Ingredients
220 g leaf spinach, 41 g low-fat quark, 1 pinch nutmeg (ground)
Mix the beetroot with the quark and blend.
Knead the beetroot & quark mixture with one-third of the dumpling mixture and season to taste.
Ingredients
100 g beetroot (cooked), 41 g low-fat quark, 1 tsp cumin (ground), 1 pinch nutmeg (ground)
Coarsely grate the cheese.
Knead the grated cheese with one-third of the dumpling mixture and season to taste.
Ingredients
60 g Appenzeller cheese, 60 g Gruyère, 1 pinch nutmeg (ground)
Use dampened hands to shape the mixtures into dumplings (approx. 120 g each).
Cook the dumplings in batches in a pan of simmering water for 15 minutes until they float to the top.
Melt the butter in a pan over a medium heat. Heat, stirring occasionally, until it is golden brown and has a nutty aroma.
Ingredients
150 g butter
Arrange one dumpling of each type on plates and drizzle with nut butter. Garnish with grated parmesan.
Ingredients
30 g parmesan
1055.25
40.49 g
61.43 g
84.36 g
