Parmesan crispbread dumplings with basil on tomato sauce

Ingredients for 2 servings:

• 1 pot of basil
• 1 small onion(s)
• 2 tbsp oil
• 6 tbsp water, lukewarm
• some salt and pepper
• Garlic, optional
• Sugar
• 500 g tomatoes
• 1 tbsp tomato paste
• 2 slices of crispbread (sesame crispbread)
• 75 g flour
• 2 eggs
• 80 g Parmesan, sliced

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

light meal

Wash the tomatoes, halve them, remove the stems, and dice them. Heat 1 tablespoon of oil in a pan and fry the tomato paste. Then add the diced tomatoes. Season with salt, pepper, and a little sugar. Sauté over medium heat for 5 minutes. Then set aside. Pluck, wash, and finely chop the basil leaves. Dice the onion as well. Place another pan on the stove, heat 1 tablespoon of oil, and fry the onions until translucent. Add 6 tablespoons of warm water and the basil leaves. Sauté until the liquid has evaporated. Season with salt and pepper. If desired, you can squeeze in a clove of garlic and add it. Finely crumble the crispbread and place it in a bowl. Add Parmesan cheese, flour, eggs, and the basil mixture, and mix well. Let stand for 10 minutes. Meanwhile, bring a large pot of salted water to a boil. Form the dough into dumplings with 2 teaspoons of the dough and add them to the boiling water. When they float to the top after about 10 minutes, they’re done. Reheat the tomato sauce. To serve, pour the warm tomato sauce onto plates and place a few dumplings on top. Tip: The dumplings have a nutty flavor. If you don’t like that flavor, you can puree a handful of basil leaves and mix them into the crispbread batter. This will give them a more basil flavor.