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🍽️ Quark Dumplings with Tomato Sauce

645 kcal · 30 min · 4 servings

Ingredients

• 2 Onions
• Parsley (2 tbsp each, finely chopped)
• Basil (2 tbsp each, finely chopped)
• 2 tbsp Olive oil
• 2 Garlic cloves
• 1 large can Tomatoes
• Salt
• Pepper (from the mill)
• 1 tbsp Oregano
• 750 g Low-fat quark
• 3 Eggs
• 4 tbsp Crème fraîche
• 200 g Flour
• 150 g Breadcrumbs
• Nutmeg

Instructions

1. 1. Peel the onions and chop them finely. Sauté one of the onions in one tablespoon of oil until translucent, add the herbs, and sauté briefly. Remove the mixture from the pan and let it cool.
2. 2. Sauté the second onion in the remaining olive oil, press the garlic into it. Add the tomatoes with their juice, mash them with a potato masher, and season with salt, pepper, and oregano. Let the sauce simmer for 10 minutes, then adjust the seasoning with salt and pepper.
3. 3. Drain the quark and stir it smooth with the eggs and crème fraîche. Fold in the flour, breadcrumbs, and the cooled onion-herb mixture. Season the mixture with salt, pepper, and a pinch of nutmeg.
4. 4. Shape the dumplings from the dough and place them in lightly boiling salted water. Reduce the heat so the water simmers gently, and cook the dumplings for about 12 minutes. Ensure the water does not boil vigorously.
5. 5. Remove the cooked dumplings from the water with a slotted spoon, let them drain well, and serve them with the tomato sauce.

Nutrition per serving

• kcal: 645
• Protein: 42 g · Fett/Fat: 17 g · Carbs: 79 g