Summary

Ingredients

For the dumplings:

• 0.5 ½ bunch parsley
• 150 g ricotta
• 80 g hard cheese (Grana Padano), finely rated
• 2 tablespoon soft wheat semolina
• 2 tablespoon breadcrumbs
• 1 egg yolk
• some pepper
• some nutmeg, freshly grated

Also: (for the stew)

• 1 onion (s)
• 800 g potato (s), mainly waxy ones
• 300 g carrot (s)
• 300 g cauliflower
• 1 tablespoon butter
• 1 ½ liter vegetable stock
• 200 g peas, frozen
• some soy sauce

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Instructions

1. For the cheese dumplings, rinse off the parsley, shake it dry, pluck the leaves and finely chop half of them. Squeeze out the ricotta in a kitchen towel and mix with the Grana Padano, soft wheat semolina, breadcrumbs, egg yolks and the chopped parsley. Season with a little pepper and freshly grated nutmeg and cover and chill for 30 minutes.
2. In the meantime, peel and finely dice the onion. Peel and wash the potatoes and cut into 1 cm cubes. Peel, clean, rinse the carrots, cut in half lengthways and then cut into thin slices. Clean, rinse and cut the cauliflower into small florets.
3. Heat the butter in a large saucepan and sweat the onion cubes in it. Then add the potatoes, carrots and cauliflower, deglaze with the vegetable stock and bring to the boil. Then let everything simmer for about 5 minutes. Then add the frozen peas and bring the stew to the boil.
4. With moistened hands, shape the cheese mixture into roughly walnut-sized dumplings, add to the stew and cook in it over a low heat for 10 minutes. Season the stew with a little soy sauce. Fresh baguette goes well with it.