Herb curd dumplings with Hokkaido tomato vegetables

Ingredients for 2 servings:

• 250 g quark (cottage cheese)
• 1 egg(s)
• 4 tbsp semolina
• 2 tbsp breadcrumbs
• 1 tbsp sunflower oil
• Herbs, e.g. mint, basil, parsley
• ½ pumpkin(s) (Hokkaido)
• 250 g cocktail tomatoes
• 2 cloves garlic
• salt and pepper
• butter
• sage
• Cayenne pepper
• Parmesan, freshly grated

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Mix the curd cheese, egg, oil, semolina, and breadcrumbs into a dough. Stir in herbs and, if desired, salt and pepper. Let the dough rest for about 1/2 hour. After resting, form small dumplings and place them in boiling salted water. When the dumplings float, they’re done. Melt butter in a pan, fry fresh sage leaves until crispy, add the dumplings, and fry for a while. While the dumplings rest, chop the Hokkaido into small pieces and quarter the cherry tomatoes. Sauté the garlic in butter, add the pumpkin, and cover and simmer gently over low heat. When the pumpkin is relatively soft, add the tomatoes and heat slightly over high heat. Season with salt and cayenne pepper. Serve the dumplings with the pumpkin mixture and sprinkle with Parmesan cheese.