Summary

Ingredients

• 150 g carrot (s)
• 150 g zucchini
• 250 g quark, (curd cheese)
• 5 slices toast, chopped
• 2 egg yolks
• 80 grams flour
• 1 bunch herbs, fresh as desired
• 1 teaspoon butter
• 1 teaspoon flour
• 100 ml vegetable stock
• 100 ml whipped cream, (whipped cream)
• salt

Print Recipe Pin Recipe

Instructions

1. Cut the carrots and zucchini into small cubes. Steam the carrots in 5 tablespoon water until they are soft, and add the zucchini just before the end of the cooking time. Rinse the vegetables and let them drain well.
2. Mix the quark with the yolk, 80 g flour, vegetables and salt and add the small toasted bread cubes.
3. Bring the salt water to the boil. Form dumplings from the quark mixture with 2 tablespoons and place in the water. Bring to the boil and let it steep for 6-8 minutes in the gently boiling water.
4. For the sauce, sauté 1 teaspoon flour in the butter. Pour in the stock and whipped cream and simmer the sauce for about 5 minutes. Add the fresh herbs, I used basil and oregano, and season with salt.
5. Serve the dumplings with the sauce and enjoy.