Potato and vegetable stew with cheese dumplings

Ingredients for 4 servings:

• ½ bunch parsley
• 150 g ricotta
• 80 g hard cheese (Grana Padano), finely grated
• 2 tbsp soft wheat semolina
• 2 tbsp breadcrumbs
• 1 egg yolk
• some pepper
• some nutmeg, freshly grated
• 1 onion(s)
• 800 g potatoes, mainly waxy
• 300 g carrot(s)
• 300 g cauliflower
• 1 tbsp butter
• 1 ½ liters vegetable broth
• 200 g peas, frozen
• some soy sauce

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

vegetarian

For the cheese dumplings, rinse the parsley, shake dry, pick off the leaves, and finely chop half of them. Squeeze the ricotta into a kitchen towel and mix with the Grana Padano, soft wheat semolina, breadcrumbs, egg yolk, and chopped parsley. Season with a little pepper and freshly grated nutmeg, then cover and chill for 30 minutes. In the meantime, peel and finely dice the onion. Peel and wash the potatoes and cut into 1 cm cubes. Peel and trim the carrots, rinse them, halve them lengthwise, and then thinly slice them. Trim and rinse the cauliflower and divide it into small florets. Heat the butter in a large saucepan and sauté the diced onion. Then add the potatoes, carrots, and cauliflower, deglaze with the vegetable stock, and bring to a boil. Then simmer everything for about 5 minutes. Then add the frozen peas and bring the stew to a boil. With moistened hands, form the cheese mixture into walnut-sized dumplings, add them to the stew, and simmer for 10 minutes over low heat. Season the stew with a little soy sauce. Serve with fresh baguette.