Onion soup with liver dumplings

Ingredients

Directions

1. 1

   Wash and clean the liver and cut into small pieces. Peel and chop 1 onion. Heat butter in a small pan. Steam diced onion for about 5 minutes. Turn liver pieces in it, let cool down. Wash the marjoram, dab dry, put some stalks aside for garnishing, pluck off the remaining leaves

2. 2

   Remove the crusts from the toast and crumble finely in a mixer. Chop the liver mixture into 2 portions of 150 g ground pork fat and half of the marjoram leaves in the universal chopper and place in a bowl. Whisk the egg. Stir egg and bread crumbs into the liver mixture, season with salt, pepper and sugar. Chill for about 15 minutes.

3. 3

   Peel 4 onions and cut them into thin rings. Heat the oil in a pan and fry the onion rings in it until light brown while turning. Peel the pumpkin and remove the seeds. Cut the pumpkin flesh into cubes of about 1 cm

4. 4

   Boil up salted water in a pot. Using 2 teaspoons of the liver mixture, cut off small dumplings and cook on a low heat for about 10 minutes

5. 5

   Boil up the broth, cook the pumpkin cubes for about 10 minutes, season with salt, pepper and allspice. Lift the gnocchi out of the salt water with a skimmer and add them to the stock. Add fried onions and warm up in the broth. Set aside some of the remaining marjoram for garnishing. Pluck the remaining leaves from the stalks and cut them into small pieces. Sprinkle broth with marjoram and garnish