Wild herb dumplings Malfatti style

Ingredients for 3 servings:

• 3 handfuls of herbs, mixed wild herbs (large double handfuls) *
• 250 g low-fat curd cheese
• 2 eggs
• 150 g flour
• 50 g grated cheese, e.g. Emmental or Parmesan
• n. B. Salt
• e.g. nutmeg, freshly grated
• n. B. Pfeffer

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

e.g. B. with wild garlic, groundweed, dead nettle, willowherb, bedstraw, orach or similar.

Sort the herbs, wash them, drain them, briefly boil them or blanch them and chop them. Mix the quark with the eggs, flour, grated cheese and spices, then stir in the herbs. Use a wet teaspoon to scoop out a test dumpling and let it cook in simmering salted water for about 3-5 minutes. If it holds together, use the whole dough in the same way. If the dough is still too soft (depending on the moisture content of the quark and herbs) add a little more flour, but the dough should remain sticky. If all the dumplings don’t fit in the pot at once, you can keep the finished dumplings warm in the oven at around 100°C. When they’re all ready, serve the dumplings with something like chunky tomato sauce or a little brown butter and Parmesan shavings. * Suitable options include: E.g., wild garlic, nettles, daisies, ground elder, dandelion, orach, red clover, chives, dead nettles, chickweed, narrow-leaved willowherb, goosefoot, meadowsweet, etc. – depending on appetite, taste, and availability. I mean three large double handfuls – or about 200-300 g, it doesn’t really matter. If you don’t know or can’t find any wild herbs, you can also use spinach.