🍽️ Goat Cheese Dumplings on Nutty Lamb's Lettuce

Name: Goat Cheese Dumplings on Nutty Lamb's Lettuce
Total time: 30 min
Yield: 4 servings
Ingredients: Eggs 2 pcs.; goat cheese spread 250 g; semolina 50 g; wheat flour, Type 405 2 tbsp; salt pinch; pepper, black ground pinch; nutmeg, ground pinch; lamb's lettuce 150 g; walnut kernels 60 g; balsamic vinegar, dark 2 tbsp; mustard 1 tsp; honey 1 tsp; olive oil 4 tbsp

412 kcal · 30 min · 4 servings

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Ingredients

Eggs 2 pcs.
goat cheese spread 250 g
semolina 50 g
wheat flour, Type 405 2 tbsp
salt pinch
pepper, black ground pinch
nutmeg, ground pinch
lamb's lettuce 150 g
walnut kernels 60 g
balsamic vinegar, dark 2 tbsp
mustard 1 tsp
honey 1 tsp
olive oil 4 tbsp

Instructions

1. Separate the eggs and put the egg yolks in a bowl. Mix well together with goat cheese spread, semolina and flour. Season with salt, pepper and a little nutmeg. Let the mixture rest covered in the refrigerator for about 20 minutes.
2. Wash the lamb's lettuce thoroughly and spin dry in a salad spinner. Toast the walnuts in a dry pan over low heat, then let cool and chop coarsely.
3. In a bowl, mix balsamic vinegar, mustard, honey, salt and pepper well, then slowly stir in the oil.
4. Bring a pot with about 1 liter of salted water to a boil and reduce the heat to the lowest setting. Using two tablespoons, form about 12 gnocchi from the cheese mixture and carefully place them into the hot water. Let cook for approx. 4 minutes.
5. Remove the gnocchi from the water with a slotted spoon and let drain. Toss the salad with the dressing in a bowl. Arrange the salad on a plate, place the goat cheese gnocchi on top and garnish with the walnuts. Enjoy your meal!

Nutrition per serving

kcal: 412
Protein: 16 g · Fett/Fat: 30 g · Carbs: 15 g