Carrot gnocchi with watercress and mascarpone cream

Ingredients for 4 servings:

• 150 g quark (crumbly curds), strained or low-fat quark
• 200 g carrot(s), peeled
• 300 g potatoes, floury, peeled
• 100 g wholemeal spelt flour
• 60 g Parmesan, grated
• 4 eggs
• Salt
• 5 tbsp mascarpone
• some watercress or cress or other fresh herbs
• Salt and pepper, white
• nutmeg
• Water (salt water)

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Drain the quark thoroughly or, even better, squeeze it in a tea towel until it is very dry. Quarter the potatoes and cut the carrots into slices about 1/2 cm thick, then boil both in salted water until soft. Allow to cool thoroughly in the oven, then strain and mix with the remaining ingredients to form a dough. I shape the gnocchi using 2 teaspoons because it creates a nicer shape. You can also make dough snakes, cutting off 2.5 cm and reshaping if necessary. Boil the gnocchi gently in salted water for about 7 minutes, then refresh. Gently heat the mascarpone and mix with salt, pepper, and cress. Fold in the gnocchi, toss briefly in the pan with the mascarpone, and serve on plates. These gnocchi are very light thanks to the carrots and quark, so allowing them to cool thoroughly in the oven is essential. Instead of cress, you can also use arugula, basil, chives, or dill, or all of the herbs together.