Zucchini dumplings with tomato sauce

Ingredients for 4 servings:

• 1 kg zucchini
• 500 g flour
• 3 eggs, including the yolk
• 150 g Parmesan
• 1 onion(s)
• 800 g tomatoes, pureed or chopped
• 2 cloves garlic
• basil
• Salt
• pepper
• Sugar
• oregano
• e.g. vegetable broth

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

For the tomato sauce: Peel and finely chop the onion, and sauté in a little oil until translucent. Crush the garlic and add it to the pan. Sauté briefly, then deglaze everything with the tomatoes. Let the sauce simmer for a while, then season with salt, pepper, sugar, and herbs. For the dumplings: Clean and coarsely grate the zucchini, leaving the skin on. Squeeze the zucchini lightly with your hands, place it in a tall container, and puree finely. Add the egg yolks and Parmesan cheese to the puree and stir in. Gradually add the flour and stir in. Don’t add the flour all at once; you may not need the entire amount. You’ll usually need between 380 and 500 g, depending on how moist the zucchini puree is. The dough should have a consistency slightly firmer than mashed potatoes. Using two teaspoons, scoop out small dumplings and cook them in simmering or boiling vegetable stock for a few minutes. They’re cooked when they float to the top. Serve with the tomato sauce. Tip: If you’d like to prepare the dumplings in advance, prepare a bowl of cold water. When the dumplings are cooked, briefly refresh them, then let them cool. They taste great pan-fried in a little oil or butter.