Herb dumplings with walnut butter

Name: Herb dumplings with walnut butter
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 7-10 Tbsp salt, possibly nutmeg; 100 g Double cream cheese; 125 g Durum wheat semolina; 2 Eggs (Gr. M); 3-4 Tbsp Butter; 3 TABLESPOONS Walnut kernels

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

7-10 Tbsp salt, possibly nutmeg
100 g Double cream cheese
125 g Durum wheat semolina
2 Eggs (Gr. M)
3-4 Tbsp Butter
3 TABLESPOONS Walnut kernels

Directions

1
Wash the herbs, shake dry and cut into fine strips.
2
200 ml water and well 1⁄2 Heat up a teaspoonful of salt. Stir in cream cheese and boil up briefly. Add semolina all at once and stir until the mixture comes off the bottom of the pot as a lump.
3
Pour the dumpling into a bowl. Stir in the eggs one by one. Stir in herbs. Season mass with nutmeg and let rest for 5-10 minutes.
4
In the meantime, bring plenty of salted water in a large pot almost to the boil. Form cams from the mixture with two moistened tablespoons and put them into the hot water. Let it simmer at low heat for about 10 minutes.
5
Remove with a skimmer and allow to drip off.
6
Melt the butter, coarsely chop the walnuts and add them. Froth the butter once so that it begins to brown. Swivel the casnocks in it.