60 g Appenzeller cheese
100 g Cooked beetroot
0.5 tsp Freshly ground pepper
60 g Gruyère
80 g Low-fat quark
3 pinch Nutmeg
30 g Parmesan
220 g Thawed leaf spinach
190 g butter
1 tsp cumin (ground)
60 g flour
3 clove garlic
80 ml milk
3 tsp salt
Peel and finely dice the onion and garlic.
Melt the butter in a pan over a medium heat. Sauté the onions and garlic.
Deglaze with milk, season and heat.
Ingredients
3 clove garlic, 40 g butter, 80 ml milk, 3 tsp salt, 0.5 tsp Freshly ground pepper
Place the dumpling bread in a large bowl and pour over the prepared milk and onion mixture.
Add the eggs and flour and knead well.
Divide the mixture evenly between three bowls. Leave the mixture to rest for 20 minutes.
Ingredients
60 g flour
Mix the spinach with the quark and puree.
Knead the spinach and quark mixture with a third of the dumpling mixture and season.
Ingredients
220 g Thawed leaf spinach, 40 g Low-fat quark, 1 pinch Nutmeg
Mix the beetroot with the quark and puree.
Knead the beetroot and quark mixture with a third of the dumpling mixture and season.
Ingredients
100 g Cooked beetroot, 40 g Low-fat quark, 1 tsp cumin (ground), 1 pinch Nutmeg
Coarsely grate the cheese.
Knead the grated cheese into a third of the dumpling mixture and season.
Ingredients
60 g Appenzeller cheese, 60 g Gruyère, 1 pinch Nutmeg
Shape the dumpling mixture into approx. 120g dumplings with moistened hands.
Cook the dumplings one by one in a pan of boiling salted water for 15 minutes until they float to the top.
Melt the butter in a pan over a medium heat. Heat, stirring occasionally, until it is golden brown and has a nutty aroma.
Ingredients
150 g butter
Arrange one dumpling of each type on plates and drizzle with nut butter. Garnish with grated parmesan.
Ingredients
30 g Parmesan
1055
40.43 g
61.43 g
84.35 g
