Summary

Ingredients

For the dough:

• 500 g potato (s), floury cookin
• 120 g potato starch or wheat flour, handy
• 30 g semolina
• 2 tablespoon butter, soft or oil
• 3 pinches salt
• nutmeg

For the filling:

• 200 g feta cheese or manouri
• 1 tablespoon chives, finely chopped
• 1 tablespoon basil, finely chopped
• 1 clove garlic, finely chopped
• 2 pinches pepper

For the sauce:

• 1 packet tomato (s), chunky (400-500 g)
• 1 tablespoon olive oil
• 1 clove garlic, finely chopped
• 2 pinches sugar
• Salt and pepper, from the mill

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Instructions

1. Dough preparation:
2. Boil potatoes until soft, peel (steam), press and process them while still warm with potato flour, semolina, butter, nutmeg and salt to form a dough. This should be done quickly and there should not be much kneading.
3. Portion the dough, press it flat on the floured palm and fill it with the cheese dumplings.
4. Close well. Shape into dumplings.
5. Sheep cheese filling preparation:
6. Mash the sheep cheese and mix with the remaining ingredients. Season to taste and form small balls from the mixture. It is best to freeze them briefly so that they can then be more easily enveloped by the dough.
7. Bring salted water to the boil in a saucepan and simmer the dumplings for 12-15 minutes more than they boil.
8. Tomato sauce preparation:
9. For the fruity tomato sauce, drain the chunky tomatoes over a sieve.
10. Briefly sweat the garlic in hot olive oil, add the tomatoes, season with salt, sugar and pepper and add 4-8 cl of the tomato juice. Just simmer briefly and serve with the sheep`s cheese dumplings.