Potato and quark dumplings with sage butter and mountain cheese

Ingredients for 2 servings:

• 250 g quark (low-fat quark)
• 3 tbsp cheese (Allgäu mountain cheese), freshly grated
• 110 g flour
• 100 g butter
• 1 bunch of sage
• 1 pinch of salt
• 1 tbsp butter, softened
• 300 g potatoes, floury

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the potatoes and boil them with their skins on for 20 to 30 minutes, depending on their size. Drain the potatoes, let them cool briefly, peel them, and mash them with a potato ricer. Weigh out 250g of the potato mixture and let it cool. Squeeze out the quark in a kitchen towel, then add it to the potatoes along with the flour, butter, and a pinch of salt. Knead into a smooth dough. Cover and let it rest in the refrigerator for 30 minutes. On a floured surface, form a 3cm thick roll of dough, cut into 24 pieces, and shape the pieces into walnut-sized dumplings. Bring a large pot of salted water to a boil. Add the dumplings to the water, then reduce the heat until the water is no longer boiling. As soon as the dumplings rise to the top, let them simmer for 10 minutes. Meanwhile, wash the sage and shake it dry, pick off the leaves, and sweat them with the butter for 2 to 3 minutes, keeping them warm. Remove the dumplings from the water with a slotted spoon and divide them between 2 plates. Drizzle sage butter over the dumplings and serve with grated cheese. TIP: Different potatoes have different cooking properties, so cook a test dumpling. If the dumpling is too soft, you can add a little more flour. If it’s too firm, add a little quark.