Parsley gnocchi

Ingredients for 5 servings:

• 2 bunch flat-leaf parsley
• 500 g quark (40%)
• 4 egg yolks
• 2 garlic cloves
• nutmeg
• pepper
• 1 ½ tsp salt
• 200 g Parmesan
• 500 g flour
• 2 cans of chopped tomatoes, 400 g each
• olive oil

Instructions

Working time approx. 40 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 45 minutes

delicious vegetarian parsley patties from Lantow

Bring a large pot of water to a boil with about 5 pinches of salt. Wash the flat-leaf parsley, pick the leaves, and collect them in a bowl. Add the quark, peeled and chopped garlic cloves, nutmeg, pepper, and 1.5 teaspoons of salt to the parsley. Separate the egg yolks from the egg whites and add them. Purée everything finely with a hand blender. Finely grate the Parmesan cheese and stir in with a mixer. Add the flour and knead everything into a firm, pliable dough. If the dough is still too sticky, add a little more flour. Let the dough rest for about 15 minutes. Form the dough into small, flattened patties (about 6-7 cm in diameter). Add the gnocchi to the boiling, bubbling water. As soon as they float to the surface, simmer for another 1 to 2 minutes. Remove with a slotted spoon and collect them in a bowl. Heat the olive oil and fry the gnocchi on both sides until crispy and browned. Sprinkle the chopped tomatoes over the gnocchi and simmer briefly. Tip: This dish goes perfectly with a fresh salad. The leftover egg whites can be used the next day for an omelet or similar dish.