Summary

Ingredients

• 25 leaves wild garlic (onion leek or chives also work)
• 1 shallot (s)
• 70 g quark (low-fat quark)
• 30 g sour cream
• 1 large egg (s)
• 30 g parmesan, rated
• 80 g flour (wheat flour)
• salt and pepper

For the sauce:

• 15 g flour (fine rice flour, I use starch)
• 200 ml milk
• 50 ml sweet cream
• 40 g cheese (Roquefort or other blue / soft cheese)
• nutmeg

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Instructions

1. The dish can be prepared as a starter for 4 people or as a main course for 2 people.
2. Rinse the wild garlic leaves well and cut them very finely, finely dice the shallots and sauté both in a little butter. Mix the quark, sour cream and egg, season with salt, pepper and nutmeg. Add the parmesan, flour, wild garlic and shallots and mix everything well. Let it rest for 20 minutes, during this time make the cheese sauce: Mix the rice flour with the milk and slowly bring to the boil while stirring. Simmer for 3 minutes, then add the cream and crumbled Roquefort. Simmer again until a creamy sauce is formed. For the dumplings, bring about 2 liters of salted water to the boil, cut off the dumplings with 2 tablespoons and let them slide into the water that is no longer boiling. The cams are done when they float on the surface.