Dumplings made from leaf spinach and quark with fresh tomato sauce

Ingredients for 4 servings:

• 600 g leaf spinach
• 250 g quark
• 1 some salt and pepper
• 1 clove(s) garlic
• 30 g cheese (hard cheese), grated
• 1 m.-sized egg(s)
• 30 g breadcrumbs
• 1 pinch of lemon peel, grated
• 5 large tomatoes
• 1 small onion(s)
• 1 tbsp parsley
• 1 tbsp olive oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

super light and super tasty

For the dumplings, clean and wash the spinach and blanch it in salted water. Rinse thoroughly, squeeze dry, and chop finely. Place the quark in a sieve and drain well. Peel and finely dice the garlic. Mix the quark with the garlic, spinach, cheese, egg, and breadcrumbs. Season with the lemon zest, salt, and pepper. For the tomato sauce, blanch the tomatoes briefly in cold water, rinse in cold water, peel, quarter, and remove the stems and seeds. Then pass the seeds through a sieve. Set aside the resulting tomato juice and cut the flesh into small cubes. Peel and finely dice the onion. Heat the oil in a pan and sauté the onion until translucent. Add the diced tomatoes with the tomato juice, season with salt and pepper, and simmer over low heat for 15 minutes. Finally, sprinkle in the parsley and keep warm. A little tip: add a small teaspoon of sugar for extra flavor. Using two tablespoons moistened with cold water, form oval dumplings from the spinach and quark mixture and let them cook in boiling salted water for about 8-10 minutes, until they float to the surface. Remove the dumplings with a slotted spoon and drain well. Serve the tomato sauce in bowls and place the spinach and quark dumplings on top. Sprinkle with cheese, if desired.