Buckwheat dumplings with Gorgonzola sauce

Ingredients for 4 servings:

• 150 g buckwheat, coarsely ground
• 300 ml water
• 150 g wheat flour
• 50 g wheat semolina
• 2 eggs
• 2 tbsp sour cream
• 3 tbsp parsley, freshly chopped
• 3 tbsp chives
• possibly yogurt
• 150g Gorgonzola
• 250 ml cream
• Salt
• nutmeg
• 30 g butter flakes
• Butter for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 5 minutes

Cover the buckwheat with water, bring to a boil, and let it swell for one hour. Be careful, it burns easily, so keep stirring while boiling. Mix the buckwheat with the flour, semolina, eggs, sour cream, and herbs to form a dough that isn’t too stiff. Stir in a little more yogurt if desired. Season the mixture with nutmeg and salt. Preheat the oven to 220°C (top/bottom heat). Use two wet spoons to scoop dumplings from the dough. Cook them in plenty of boiling salted water until they rise to the surface. Then remove and place them in a buttered ovenproof dish. Mash the Gorgonzola, add it to a pan with the cream, and heat gently, stirring, until the cheese has dissolved. Season the sauce with nutmeg and drizzle over the dumplings. Top with knobs of butter. Bake on the second rack from the bottom in the oven for 12 – 15 minutes at 220 °C top/bottom heat until the cream cheese is browned.