Potato dumplings with cheese filling and herb sauce

Ingredients for 4 servings:

• ½ cube of yeast
• 20 g butter
• 125 ml milk, warm
• 1 pinch(s) of sugar
• 170 g flour
• 150 g potatoes, cooked and mashed
• 2 egg yolks
• Salt
• 250 g cheese (goat cheese)
• 1 onion(s)
• 1 bunch of parsley
• 2 tbsp butter
• 500 ml vegetable stock
• 125 ml cream
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Melt the butter in the lukewarm milk and pour this lukewarm mixture over the crumbled yeast. Add the sugar and beat it with some of the flour until a thick dough forms. Cover and let it rise briefly in a warm place. Add the mashed potatoes, the remaining flour, and the egg yolks; season with salt. Knead into a smooth dough and let it rise for another 30 minutes. Dice the goat cheese. Roll out the dough to a thickness of 1 cm, cut out small circles, and fill with the cheese cubes. Form small balls and place them in a buttered dish. Bake in a preheated oven at 180°C for 20 to 25 minutes. For the herb sauce, peel and finely chop the onion. Wash the parsley and pluck the leaves from the stalks. Blanch briefly in boiling water, drain, and immediately rinse with cold water. Squeeze the parsley leaves well and chop coarsely. In a saucepan, melt the butter, add the onion and parsley, toss briefly, and pour in the vegetable broth. Simmer over low heat for 3 to 4 minutes. Add the cream, bring back to a boil, season with salt and pepper, and blend until smooth. Serve the Buchteln with the herb sauce.