Wild Garlic Dumplings on Gorgonzo Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g bread (s), stale (dumplin white bread at least 3 days)
- 125 ml water or milk, hot
- 0.5 tablespoon ½ spice paste (wild garlic spice paste)
- 1 egg (s)
- 2 tablespoon flour
- 1 clove (s) garlic, finely chopped
- 1 small onion (s), finely chopped
- 1 tablespoon butter
For the sauce:
- 100 ml milk
- 200 ml cream
- Salt and pepper, freshly ground
- 1 pinch (s) sugar
- 1 little herbs Provence
- 80 g Goronzola or Cambozola, the milder variant
Print Recipe
Pin Recipe Instructions
- The dumpling bread or white bread cut into small cubes is poured over with hot water or hot milk and mixed loosely with the fingertips. Sauté the onion with the garlic and add to it. Mix in the wild garlic paste and egg. Mix still loosely with your fingertips, do not knead.
- If the dumplings are to be cooked over steam, mix them together more tightly and let them steep for 30 minutes. If they are cooked in water, add 2 tablespoons of flour, mix well and let rest for 30 minutes.
- Shape dumplings weighing around 70 g and either cook over steam for about 20 minutes or bring water to the boil, lightly salt and let the dumplings cook gently for 15-20 minutes.
- In the meantime, prepare the sauce: Gently simmer the milk with the cream. Add the Gorgonzola and the herbs and season with salt, pepper and sugar. Let simmer briefly, stir with a hand blender until smooth.
- Arrange the dumplings with the sauce and serve immediately!
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