Dumplings au gratin in minced tomato sauce

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash 500 g potatoes and cook in boiling water for about 20 minutes. In the meantime peel and wash the remaining potatoes (500 g). Hang a rinsed tea towel over a bowl, rub in the potatoes and squeeze them well. Collect the potato water and set aside for 10-15 minutes so that the starch can settle on the bottom of the bowl.

2. 2

   Drain boiled potatoes, quench, peel and press through a potato ricer. Leave to cool a little. Carefully drain off the potato water, return it to its original state.

3. 3

   For the sauce, peel and finely dice the onions and garlic. Heat the oil in an ovenproof pan, fry the minced meat until crumbly, add the onions and garlic and fry over medium heat for about 5 minutes. Add chunky tomatoes to the minced meat mixture and cook over medium heat for about 5 minutes. Season with salt, pepper and paprika

4. 4

   Knead 80 g flour and egg into the potato mixture, season with salt and nutmeg. Form 14-16 small dumplings with wet hands. Bring salted water to the boil in a large saucepan and let the dumplings simmer for about 10 minutes at medium heat. (Possibly cook a test dumpling. If it is too soft, knead some more flour into the dumpling mixture)

5. 5

   Season the minced sauce with salt and pepper. Lift out the dumplings, drain them, put them into the sauce and sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes

6. 6

   Wash the chives, shake dry, cut into fine rolls and sprinkle on the dumplings

Nutrition Facts

KCAL
690 kcal

CARBS
51 g

FATS
36 g

PROTEINS
38 g