Vegetable dumplings with herb sauce

Ingredients for 2 servings:

• 150 g carrot(s)
• 150 g zucchini
• 250 g quark (cottage cheese)
• 5 slices toast bread, shredded
• 2 egg yolks
• 80 g flour
• 1 bunch of fresh herbs, as desired
• 1 tsp butter
• 1 tsp flour
• 100 ml vegetable stock
• 100 ml whipped cream
• Salt

Instructions

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

with quark

Dice the carrots and zucchini. Sauté the carrots in just under 5 tablespoons of water until soft, then add the zucchini just before the end of the cooking time. Rinse the vegetables and drain well. Mix the quark with the egg yolk, 80g of flour, vegetables, and salt, and add the small cubes of toast. Bring salted water to a boil. Form dumplings from the quark mixture with 2 tablespoons of flour and place them in the water. Bring to a boil and let stand in the gently simmering water for 6-8 minutes. For the sauce, sweat 1 teaspoon of flour in the butter. Pour in the stock and cream, and simmer the sauce for about 5 minutes. Add the fresh herbs (I used basil and oregano) and season with salt. Serve the dumplings with the sauce and enjoy.