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🍽️ Cheese Spätzle with Potato and Quark Filling

283 kcal · 30 min · 4 servings

Ingredients

• 200 g potatoes
• 1 onion
• 2 tbsp butter
• 1 tbsp chopped parsley
• 0.5 tbsp chopped mint
• 0.5 tbsp chervil leaves
• 500 g low-fat quark
• pepper (from the mill)
• 3 spring onions
• 4 tbsp olive oil
• 2 pinches Piment d’Espelette (for garnish)

Instructions

1. 1. Put flour, half a teaspoon of salt, an egg, and oil into a bowl.
2. 2. Add water little by little and knead everything into a medium-firm dough.
3. 3. Shape the dough into a ball.
4. 4. Wrap the dough ball in cling film.
5. 5. Let the dough rest for about one hour.
6. 6. Peel the potatoes and cut them into small pieces.
7. 7. Boil the potato pieces in boiling salted water for about 20 minutes until soft.
8. 8. Drain the cooking water.
9. 9. Press the potatoes through a potato ricer.
10. 10. Peel the onion and cut it into small cubes.
11. 11. Heat the butter in a pan.
12. 12. Fry the onion cubes in the butter until lightly browned.
13. 13. Add the herbs to the pan.
14. 14. Mix the pan contents with the mashed potatoes.
15. 15. Let the filling cool down.
16. 16. Place the quark in a kitchen towel.
17. 17. Squeeze the quark in the towel to remove the liquid.
18. 18. Mix the squeezed quark with the cooled potato-herb puree.
19. 19. Season the mixture with salt and pepper.
20. 20. Dust a work surface with flour.
21. 21. Roll out the pasta dough thinly.
22. 22. Cut circles with a diameter of about 10 cm from the dough.
23. 23. Place one to two tablespoons of filling in the center of each dough circle.
24. 24. Fold the dough over the filling.
25. 25. Boil the filled noodles in boiling salted water for three to four minutes.
26. 26. Lift the noodles out of the cooking water.
27. 27. Let the noodles drain.
28. 28. Wash and trim the spring onions.
29. 29. Cut the spring onions diagonally into pieces.
30. 30. Heat the olive oil in a pan.
31. 31. Fry the spring onions in the oil until translucent.
32. 32. Toss the filled noodles in the pan.
33. 33. Season the noodles with chili.
34. 34. Distribute the noodles onto plates.
35. 35. Serve the dishes immediately.

Nutrition per serving

• kcal: 283
• Protein: 18 g · Fett/Fat: 17 g · Carbs: 14 g