Wild garlic dumplings with cheese sauce

Ingredients for 2 servings:

• 25 wild garlic leaves (onion leaves or garlic chives also work)
• 1 shallot(s)
• some butter
• 70 g low-fat curd cheese
• 30 g sour cream
• 1 large egg(s)
• salt and pepper
• nutmeg
• 30 g Parmesan, grated
• 80 g wheat flour
• 15 g rice flour, fine (I use starch flour)
• 200 ml milk
• 50 ml sweet cream
• 40 g Roquefort or other blue or soft cheese

Instructions

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

Rinse the wild garlic leaves thoroughly and chop very finely, finely dice the shallots, and sauté both in a little butter. For the dumplings, combine the low-fat quark, sour cream, and egg, season with salt, pepper, and nutmeg. Add the Parmesan cheese, flour, wild garlic, and shallots, and mix well. Let stand for 20 minutes. During this time, make the cheese sauce. Mix the rice flour with the milk and bring to a boil while stirring. Simmer for 3 minutes, then add the cream and crumbled Roquefort cheese. Simmer again until a creamy sauce forms. Bring about 2 liters of salted water to a boil. Using 2 tablespoons, scoop out dumplings from the quark mixture and drop them into the simmering water. The dumplings are done when they float to the surface. This dish can be served as a starter for 4 people or as a main course for 2 people.