John Myers
Ingredients for 2 servings:
- 150 g bread(s), stale (dumpling bread, white bread at least 3 days)
- 125 ml water or milk, hot
- ½ tbsp spice paste (wild garlic spice paste)
- 1 egg(s)
- 2 tbsp flour
- 1 garlic clove(s), finely chopped
- 1 small onion(s), finely chopped
- 1 tbsp butter
- 100 ml milk
- 200 ml cream
- Salt and pepper, freshly ground
- 1 pinch(s) of sugar
- 1 little herbs of Provence
- 80 g Gorgonzola or Cambozola, the milder version
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
prepared with the wild garlic spice paste from the database
Pour hot water or hot milk over the dumpling bread or finely diced white bread and mix loosely with your fingertips. Lightly sauté the onion and garlic and add to the mixture. Stir in the wild garlic paste and egg. Still mixing loosely with your fingertips, do not knead. If steaming the dumplings, mix more firmly and let them rest for 30 minutes. If cooking them in water, add 2 tablespoons of flour, mix well, and let them rest for 30 minutes. Form dumplings weighing about 70g and either steam them for about 20 minutes or bring water to a boil, add a little salt, and let the dumplings simmer gently for 15-20 minutes. In the meantime, prepare the sauce: Gently reduce the milk and cream. Add the Gorgonzola and herbs, and season with salt, pepper, and sugar. Bring to a simmer, then blend with a hand blender until smooth. Serve the dumplings with the sauce and serve immediately!
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