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🍽️ Quick Dumplings in Creamy Fennel-Tomato Sauce

389 kcal · 30 min · 4 servings

Ingredients

• 250 ml vegetable broth
• 50 g butter
• 150 g whole wheat flour
• 2 eggs
• salt
• pepper (from the mill)
• nutmeg
• 8 tbsp finely chopped basil
• 20 g finely grated parmesan
• 150 g onions
• 600 g fennel
• 2 garlic cloves
• 600 g tomatoes
• 2 tbsp olive oil
• salt
• 0.5 tsp sugar
• 1 tbsp green peppercorns

Instructions

1. 1. Heat the vegetable broth with the butter in a pot until the butter has completely melted.
2. 2. Add the flour all at once to the hot broth and stir vigorously until a dough ball forms.
3. 3. Continue stirring until the dough covers the bottom of the pot and releases from the sides.
4. 4. Let the dough cool down for a short moment until it becomes lukewarm.
5. 5. Stir the eggs into the dough one by one until they are fully incorporated.
6. 6. Season the dough with salt, pepper, grated nutmeg, basil, and Parmesan, then taste and adjust seasoning.
7. 7. Wet your hands with water to prevent the dough from sticking.
8. 8. Shape small, round dumplings from the dough, roughly the size of a ping-pong ball.
9. 9. Bring a pot of one liter of salted water to a boil.
10. 10. Add the dumplings to the boiling water, reduce the heat to medium, and cover the pot.
11. 11. Let the dumplings cook for about ten minutes.
12. 12. Peel the onions and garlic and cut both into small cubes.
13. 13. Wash the fennel bulbs thoroughly and remove the hard cores.
14. 14. Cut the fennel bulbs into quarters lengthwise.
15. 15. Pour boiling water over the tomatoes briefly to blanch them (cook briefly in boiling water).
16. 16. Shock the tomatoes with cold water to stop the cooking process.
17. 17. Remove the skin from the tomatoes and cut them into quarters.
18. 18. Remove the hard seeds from the tomato quarters and chop the flesh roughly.
19. 19. Sauté the onion cubes and garlic cubes in olive oil until they are translucent and soft.
20. 20. Add the fennel quarters to the pan and stir them in.
21. 21. Pour half a cup of water into the pan and lightly salt the mixture.
22. 22. Cook the fennel over medium heat with the lid on for eight to ten minutes until tender but still firm.
23. 23. Remove the fennel from the pan and set it aside to keep warm.
24. 24. Add the chopped tomatoes to the remaining sauce in the pan.
25. 25. Bring the tomato sauce to a boil.
26. 26. Add the garlic, salt, and sugar to the sauce.
27. 27. Let the sauce simmer over medium heat for five minutes.
28. 28. Crush the green peppercorns slightly and add them to the sauce.
29. 29. Taste the sauce and adjust the seasoning with salt and pepper.
30. 30. Serve the basil dumplings together with the fennel halves and the warm tomato sauce.

Nutrition per serving

• kcal: 389
• Protein: 14 g · Fett/Fat: 21 g · Carbs: 36 g