Summary

Ingredients

• 250 g quark (curd cheese)
• 1 egg (s)
• 4 tablespoon semolina
• 2 tablespoon breadcrumbs
• 1 tablespoon sunflower oil
• Herbs, e.g. mint, basil, parsley
• 0.5 ½ pumpkin (se) (Hokkaido-)
• 250 g cocktail tomatoes
• 2 cloves garlic
• salt and pepper
• butter
• sage
• Cayenne pepper
• Parmesan, freshly grated

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Instructions

1. Mix the curd cheese, egg, oil, semolina and breadcrumbs into a batter. Add herbs and possibly salt and pepper. Let the dough rest for about 1/2 hour.
2. After resting, form small dumplings and add to boiling salted water. When the dumplings swim, they`re done.
3. Melt the butter in a pan, fry fresh sage leaves until crispy, add the dumplings and fry a little.
4. While resting, cut the Hokkaido into small pieces and quarter the cherry tomatoes. Fry the garlic in butter, add the pumpkin and let it simmer with the lid on over a low heat. When the pumpkin is relatively soft, add tomatoes and heat a little over high heat. Season with salt and cayenne pepper.
5. Serve the dumplings with the pumpkin vegetables, sprinkle with parmesan.