Herb and potato noodles with four cheese sauce

Name: Herb and potato noodles with four cheese sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g floury potatoes; 1 Onion; 100 g Butter; 1 TABLESPOON + 100 g flour; 400 ml Vegetable broth; 150 ml Milk; 100 g grated mixed cheese (e.g. Gouda, goat Gouda, mountain cheese); 7-10 Tbsp salt, pepper; 1/2 bunch Parsley and chives; 7-10 Tbsp Nutmeg; 50 g Durum wheat semolina; 1 Egg (Gr. M); 40 g Breadcrumbs

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g floury potatoes
1 Onion
100 g Butter
1 TABLESPOON + 100 g flour
400 ml Vegetable broth
150 ml Milk
100 g grated mixed cheese (e.g. Gouda, goat Gouda, mountain cheese)
7-10 Tbsp salt, pepper
1/2 bunch Parsley and chives
7-10 Tbsp Nutmeg
50 g Durum wheat semolina
1 Egg (Gr. M)
40 g Breadcrumbs

Directions

1
Wash the potatoes thoroughly. Cover and cook in boiling water for about 20 minutes. For the sauce, peel and finely dice the onion. Melt 40 g butter in a saucepan. Fry the onion until transparent. Add 1 tbsp. flour and sauté briefly.
2
Add stock and milk while stirring and bring to the boil. Simmer for about 5 minutes. Melt cheese in the sauce while stirring. Season to taste with salt and pepper.
3
For the dumplings, wash parsley and chives, shake dry and chop finely or cut into small rolls. Rinse potatoes cold, drain and peel. Press them through a potato press while still hot.
4
Season with salt and 1 pinch of nutmeg. Knead the semolina, 100 g flour, 20 g butter, egg and herbs briefly with the dough hooks of the mixer.
5
Bring plenty of salted water to the boil in a large pot. With a tablespoon, form about 20 cams from the potato mixture. Cook in salted water for about 10 minutes.
6
Melt 40 g butter in a pan. Fry breadcrumbs in it until golden brown. Warm up the cheese sauce. Lift the cam out of the water and let it drain. Serve with sauce and breadcrumb butter. Serve with salad.