Potato – Leek – Zucchini – Dumplings on Tomato Sauce

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Side Dish
Cuisine European
Servings (Default: 2)

Ingredients

  • 300 g potato (s)
  • 1 ½ slice / n toast bread, (whole grain)
  • 2 tablespoon flour
  • 40 g semolina, dry
  • 1 teaspoon Baking powder
  • 100 g leeks
  • 110 g zucchini
  • 1 packet tomato (s), happened
  • 1 onion (s)
  • 1 teaspoon oil
  • 2 teaspoons natural yoghurt 0.1%
  • salt and pepper
  • basil
  • chives
  • parsley
Potato – Leek – Zucchini – Dumplings on Tomato Sauce
Potato – Leek – Zucchini – Dumplings on Tomato Sauce

Instructions

  1. Peel the potatoes and let them cook for about 12 minutes. Drain and process into a smooth puree. Let cool down.
  2. Cut bread into cubes. Using a fork, stir in the bread cubes, flour, semolina, baking powder, ½ teaspoon salt and the chopped herbs. Put aside.
  3. In the meantime, cut the leek into thin, halved slices and the zucchini, put both in a saucepan with 1 tablespoon of oil and 2 tablespoons of water. Cover and simmer for about 5 minutes. Remove from heat and let cool down a little.
  4. Fold the lukewarm leek and zucchini mixture into the dumpling dough, fluff with a little water if necessary. Shape into 6 dumplings with wet hands.
  5. Let the water boil - place the dumplings in a steamer, cover and steam over the liquid over a gentle heat. If required, in two courses of 3 dumplings each. The dumplings take about 14 minutes.
  6. Meanwhile, cut the onion into small pieces and sauté in 1 teaspoon oil until translucent - pour in the tomatoes, bring to the boil briefly, season with salt & pepper - add basil, chives & parsley.
  7. First put the tomato sauce on a plate & garnish with 1 teaspoon of yoghurt in the soup dish and serve the dumplings.

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