Knöpfle with tomato sauce

Ingredients for 4 servings:

• 300 g wheat flour type 405
• 300 g durum wheat semolina
• 4 m.-sized egg(s)
• 300 ml milk
• Salt
• olive oil
• 700 g tomato(s) (mini vine tomatoes)
• 3 large onions
• 4 large shallots
• 6 garlic cloves
• 300 g diced ham
• ½ bunch parsley
• ½ bunch basil
• 1 tbsp, heaped rosemary
• olive oil
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Knöpfle: Place the flour, durum wheat semolina, eggs, and milk in a bowl and mix well to form a nice, fluffy batter. The batter will almost resemble pancake batter. Put a large pot of salted water and a little oil on the stovetop and bring to a boil. Then, using a spaetzle grater, for example, add the batter to the boiling water. Simmer the Knöpfle for a good 7 minutes. Then rinse thoroughly under cold running water. Keep the Knöpfle warm. Tomato and herb sauce: Preheat the oven to 200°C (top/bottom heat). Place the onions, shallots, diced ham, garlic, tomatoes, and herbs in a baking dish and drizzle with a little olive oil. Then place in the oven for a good 25 minutes. Stir occasionally. The tomatoes can take on a little color; this creates a wonderful roasted aroma. Serve the Knöpfle with the sauce. Tip: Finely chop the eggplant and zucchini and roast them with the zucchini. Replace vine tomatoes with chunky pizza tomatoes from a can.