Quick chicory pan with potato dumplings, grapes and pine nuts in Gorgonzola fennel cream

Ingredients for 2 servings:

• 500 g chicory
• 500 g Schupfnudeln from the refrigerated section
• 2 spring onions
• 2 garlic cloves
• 125 g grapes, light
• 200 ml cooking cream, 15% fat
• 50g Gorgonzola
• 2 tbsp balsamic vinegar, lighter
• 2 tsp maple syrup
• 1 tbsp basil, frozen
• 2 tsp fennel seeds, ground
• ¼ tsp salt
• 40 g clarified butter
• 15 g pine nuts
• e.g. pepper, white

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Remove the outer leaves from the chicory. Briefly wash the vegetables, trim off the lower stalk, and halve the chicory lengthwise. Cut out the inner stalk in a wedge shape and slice the rest of the vegetables lengthwise into thin strips. Wash the spring onions. Slice the white parts into thicker pieces and the green parts into thin rings. Reserve the green rings separately. Quarter the grapes. Remove the rind from the Gorgonzola and roughly dice it. Peel the garlic and roughly dice it. Place the Gorgonzola and garlic in a tall, narrow bowl with the cooking cream. Add the light balsamic vinegar, basil, and fennel seed powder, and blend everything with a hand blender until creamy. Season with salt. Heat the clarified butter in a pan and fry the potato dumplings for about 3-4 minutes over high heat. Reduce the heat to about 3/4 and add the chicory strips and maple syrup to the pan. Fry everything for 3 minutes until caramelized. Reduce the heat to medium and add the white parts of the spring onions. Fry for about 2 minutes. Then add the grapes and fry for another 2 minutes. Finally, pour the cream into the pan and bring everything to a boil. Season with white pepper to taste and serve. Meanwhile, toast the pine nuts in a pan over medium heat for about 5 minutes, stirring occasionally. When serving, sprinkle the green rings and pine nuts over the dish.