Quark dumplings with tomato-basil sauce
easy
40 mins
40 mins
Ingredients
- 500 g Low-fat curd
- 2 Eggs (size M)
- 50 g Cornstarch
- 1 TABLESPOON Wholegrain semolina
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Pepper
- 7-10 Tbsp Salt
- 7-10 Tbsp Sweet peppers
- 100 g Onions
- 1 Garlic clove
- 1 TABLESPOON Butter or margarine
- 2 packages (500 g each) chunky tomatoes
- 2-3 TABLESPOONS sauce thickener
- 1 collar Basil
- 10 g grated parmesan cheese
- 7-10 Tbsp coarse pepper
Directions
- 1
Drain the curd in a cloth on a sieve and squeeze it vigorously. Add eggs, cornstarch and semolina and mix well. Season to taste with nutmeg, salt, pepper and paprika.
- 2
Immediately form 8 dumplings with 2 tablespoons and slide them into lightly boiling salted water. Leave the lid of the pot open a little and let the dumplings simmer for about 12-15 minutes. Peel and finely dice the onions and garlic and fry them in hot fat until transparent.
- 3
Add the chopped tomatoes and bring to the boil. Stir in sauce thickener and bring to the boil again. Season with salt, pepper and paprika. Wash the basil, chop half of it coarsely and fold into the sauce. Put it into a form and put the drained curd cheese dumplings into it.
- 4
Sprinkle with Parmesan cheese and coarse pepper. Garnish with remaining basil.
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