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🍰 Potato Dumplings with Strawberry Rhubarb Sauce

499 kcal · 30 min · 4 servings

Ingredients

• 500 g mealy-cooking potatoes
• 400 g strawberries
• 400 g rhubarb
• 1 orange
• 5 g cornstarch (1 tsp)
• 1 vanilla pod
• 120 ml red currant juice
• 1 star anise
• 80 g coconut blossom sugar
• 60 g butter
• 2 eggs
• 250 g quark (20% fat in dry matter)
• 30 g spelt wholemeal flour (2 tbsp)
• salt
• 20 g ground hazelnut kernels (2 tbsp)
• a pinch cinnamon
• 4 sprigs mint

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place them in a pot and cover with water.
3. 3. Cook the potatoes until tender, which takes about 25 minutes.
4. 4. Drain the water and rinse the potatoes briefly with cold water.
5. 5. Peel the potatoes.
6. 6. Press them through a potato ricer into a bowl.
7. 7. Let the mashed potatoes cool down completely.
8. 8. Wash the strawberries and remove the green tops.
9. 9. Dice the strawberries into small pieces.
10. 10. Wash the rhubarb and remove leaves and strings.
11. 11. Cut the rhubarb into 2 to 3 cm long pieces.
12. 12. Squeeze an orange.
13. 13. Measure out 2 to 3 tablespoons of orange juice.
14. 14. Mix the juice with the starch.
15. 15. Slice the vanilla pod lengthwise.
16. 16. Scrape out the vanilla seeds.
17. 17. Add the remaining orange juice, currant juice, vanilla seeds, and star anise to a pot.
18. 18. Bring the mixture to a boil.
19. 19. Stir in the starch mixture and bring it to a boil again.
20. 20. Add the strawberries and rhubarb.
21. 21. Let the sauce boil briefly.
22. 22. Remove the pot from the heat.
23. 23. Remove the star anise from the sauce.
24. 24. Let the sauce cool down.
25. 25. Beat coconut blossom sugar, 30 grams of butter, and eggs until frothy.
26. 26. Fold the quark into the mixture.
27. 27. Add the cooled mashed potatoes, flour, and a pinch of salt.
28. 28. Work everything into a smooth dough that no longer sticks.
29. 29. Moisten tablespoons with water.
30. 30. Form dumplings from the mixture using the moist spoons.
31. 31. Bring plenty of salted water to a boil in a large pot.
32. 32. Add the dumplings to the water.
33. 33. Let them cook gently for 4 to 5 minutes.
34. 34. Avoid vigorous boiling so the dumplings do not break apart.
35. 35. Heat the remaining butter in a frying pan.
36. 36. Add nuts and cinnamon to the pan.
37. 37. Melt the ingredients until lightly golden brown.
38. 38. Lift the dumplings out of the water with a slotted spoon.
39. 39. Let the dumplings drain well.
40. 40. Toss the dumplings in the nut butter.
41. 41. Divide the strawberry rhubarb sauce among four plates.
42. 42. Place the dumplings on top of the sauce.
43. 43. Wash the mint.
44. 44. Shake the mint dry.
45. 45. Garnish the dumplings with the mint.

Nutrition per serving

• kcal: 499
• Protein: 17 g · Fett/Fat: 22 g · Carbs: 54 g