Sheep cheese dumplings on fruity tomato sauce

Ingredients for 3 servings:

• 500 g potatoes, floury
• 120 g potato starch or wheat flour, strong
• 30 g semolina
• 2 tbsp butter, softened, or oil
• 3 pinches of salt
• nutmeg
• Flour for the hands
• 200 g feta cheese or Manouri
• 1 tbsp chives, finely chopped
• 1 tbsp basil, finely chopped
• 1 clove(s) garlic, finely chopped
• 2 pinches of pepper
• 1 pack of chopped tomatoes (400 – 500 g)
• 1 tbsp olive oil
• 1 clove(s) garlic, finely chopped
• 2 pinches of sugar
• Salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

A MUST for feta lovers

For the dough, boil the potatoes until soft (steam), peel, mash, and while still warm, mix with potato flour, semolina, butter, nutmeg, and salt to form a dough. This should be done quickly, and there should be little kneading. Divide the dough into portions, flatten it on floured hands, and fill with the cheese dumplings. Seal tightly. Shape into dumplings. For the filling, mash the feta cheese and mix with the remaining ingredients. Season to taste and form the mixture into small balls. It is best to freeze briefly so that they are easier to wrap in the dough. Boil salted water in a pot and let the dumplings simmer for 12-15 minutes. For the fruity tomato sauce, drain the chopped tomatoes in a sieve. Briefly sauté the garlic in hot olive oil, add the tomatoes, season with salt, sugar, and pepper, and add 4-8 cl of the tomato juice. Just bring to the boil briefly and serve with the sheep’s cheese dumplings.