Basil dumplings with mozzarella and Parmesan sauce

Ingredients for 2 servings:

• 5 rolls or bread of your choice, possibly wholemeal, stale
• 250 ml milk
• 1 egg(s)
• 1 m.-sized onion(s)
• 70 g butter
• 50 g flour, non-stick
• salt and pepper
• 1 bunch of basil
• 60 g mozzarella
• 1 small onion(s)
• 2 tbsp butter
• 2 tbsp flour
• 250 ml milk
• 250 ml water
• 70 g Parmesan
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cut the stale rolls, bread, etc. into 1 cm cubes or use store-bought bread cubes and place them in a large bowl. Finely dice the onion, fry in the butter until golden brown, pour in the cold milk, add the egg, season with salt and pepper, whisk, stir into the bread mixture, and let it sit for a while. Chop the basil and mix it into the bread mixture. Finally, lightly mix in the flour. Cut the mozzarella into cubes. With wet hands, form dumplings, press a piece of mozzarella into the center, and seal the dumpling. Simmer the dumplings in lightly salted water for 15 minutes. Do not cover. Tip: The dumplings will not fall apart as easily when cooked and will stay nice and round if you add a little flour to the cooking water. For the Parmesan sauce, finely dice the onion, sauté it in the butter until translucent, add the flour, slowly add the milk, and adjust the water to the desired consistency. Let it simmer for a few minutes, then grate the Parmesan into the sauce and season with salt and pepper. Tip: Vary the amount of cheese depending on the intensity of the sauce. Of course, you can also use other cheeses, depending on your preference.