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🍽️ Colorful Cheese Dumplings with Tomato Sauce

406 kcal · 30 min · 4 servings

Ingredients

• 40 g soft butter
• 75 g fine semolina
• 2 egg yolks
• 100 g grated Alpine cheese
• salt
• white pepper
• nutmeg
• chili flakes
• 1 stalk celery
• 1 onion
• 1 clove of garlic
• 600 g jarred tomatoes
• 3 tbsp olive oil
• 4 sprigs thyme
• 2 tbsp capers
• salt
• pepper
• 1 pinch ground saffron
• 20 g pumpkin seeds
• basil (for garnish)

Instructions

1. 1. Beat the butter in a bowl until creamy.
2. 2. Stir a small amount of semolina into the butter.
3. 3. Whisk the egg yolks vigorously into the butter-semolina mixture.
4. 4. Add the remaining semolina gradually and stir it in.
5. 5. Fold the grated Alpine cheese into the dough.
6. 6. Season the mixture with salt, pepper, nutmeg, and chili flakes.
7. 7. Let the dough rest in a cool place for about 30 minutes.
8. 8. Rinse the celery stalks under running water.
9. 9. Remove the tough strings and cut the vegetable into very small cubes.
10. 10. Peel the onion and the garlic.
11. 11. Dice the onion and garlic finely.
12. 12. Wash the tomatoes thoroughly.
13. 13. Remove the hard stem attachment at the top.
14. 14. Cut the tomatoes into quarters lengthwise.
15. 15. Heat the olive oil in a pan.
16. 16. Add the onions and garlic to the hot oil.
17. 17. Sauté the vegetables until translucent, but not brown.
18. 18. Rinse the thyme sprigs under running water.
19. 19. Shake the sprigs dry to remove excess water.
20. 20. Add the thyme leaves along with the tomatoes to the onions.
21. 21. Cook the vegetables over low heat for 5 to 8 minutes.
22. 22. Fill a large pot with water and add salt.
23. 23. Bring the water to a boil.
24. 24. Reduce the heat so that the water is just simmering.
25. 25. Use two teaspoons to scoop small dumplings out of the dough.
26. 26. Cook the dumplings in the water for about 10 minutes.
27. 27. Add the capers to the tomato vegetables in the pan.
28. 28. Season the sauce with salt, pepper, and saffron.
29. 29. Distribute the tomato vegetables onto the serving plates.
30. 30. Carefully lift the cheese dumplings out of the water with a slotted spoon.
31. 31. Let the dumplings drain well.
32. 32. Place the drained dumplings on top of the vegetables.
33. 33. Sprinkle the diced celery stalks over the dumplings.
34. 34. Sprinkle the dish with pumpkin seeds.
35. 35. Garnish the plates with fresh basil leaves.
36. 36. Serve the dish warm.

Nutrition per serving

• kcal: 406
• Protein: 15 g · Fett/Fat: 30 g · Carbs: 19 g