Potato – leek – zucchini – dumplings with tomato sauce

Ingredients for 2 servings:

• 300 g potatoes
• 1 ½ slice(s) toast bread (whole grain)
• 2 tbsp flour
• 40 g semolina, dry
• 1 tsp baking powder
• 100 g leek
• 110 g zucchini
• 1 pack of tomatoes, pureed
• 1 onion(s)
• 1 tsp oil
• 2 tsp natural yogurt 0.1%
• salt and pepper
• basil
• chives
• Parsley

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

WW suitable 9 PP per person

Peel the potatoes and boil for about 12 minutes. Drain and mash into a smooth puree. Allow to cool. Cut the bread into cubes. Using a fork, stir in the bread cubes, flour, semolina, baking powder, ½ teaspoon salt, and the chopped herbs. Set aside. Meanwhile, thinly halve the leek and finely slice the zucchini. Place both in a saucepan with 1 tablespoon of oil and 2 tablespoons of water. Cover and simmer for about 5 minutes. Remove from the heat and allow to cool slightly. Fold the still lukewarm leek and zucchini mixture into the dumpling batter, loosening with a little water if necessary. Shape into 6 dumplings with wet hands. Bring the water to a boil. Place the dumplings in a steamer, cover, and steam over low heat in the liquid. If necessary, make two batches of 3 dumplings each. The dumplings take about 14 minutes. Meanwhile, finely chop the onion and sauté in 1 teaspoon of oil until translucent. Add the passata, bring to a boil briefly, and season with salt and pepper. Add the basil, chives, and parsley. First, pour the tomato sauce onto a plate and garnish with 1 teaspoon of yogurt. Serve the dumplings in the soup.