Basil and cheese dumplings

Ingredients for 2 servings:

• 1 pot of basil
• 150 g ricotta, alternatively low-fat curd cheese
• 75 g Parmesan, grated
• 2 small eggs
• 1 egg yolk
• 50 g butter
• 200 g wheat flour
• 1 small onion(s)
• nutmeg
• Salt and pepper, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Cut the basil from the pot, wash it, shake it dry, and chop it finely. Dice the onion and sauté it in some of the butter. Let it cool and add the chopped basil. Beat the ricotta until creamy, add the basil and half of the Parmesan and mix in. Stir in the eggs and season generously with salt, pepper, and nutmeg. Add the flour and mix in, then season to taste. Let the dough rest a little. Meanwhile, bring a pot of salted water to a boil. Use a spoon to scoop out dumplings from the dough and place them in the boiling water, dipping the spoon in the water periodically. Reduce the heat slightly and let the dumplings rise to the surface. Meanwhile, preheat the oven to 175°C. Remove the dumplings with a slotted spoon, drain well, and place in an ovenproof dish. Melt the remaining butter and drizzle over the dumplings, sprinkle with the remaining Parmesan, and place in the preheated oven (2nd rack) for 5 minutes. Remove and serve immediately. A salad goes well with it.