Quark spinach dumplings
easy
60 mins
60 mins
Ingredients
- 300 g floury potatoes
- 100 g Spinach
- 7-10 Tbsp Salt
- 100 g Shallots
- 1 Garlic clove
- 1 red and yellow pepper
- 1 collar Oregano
- 1 TABLESPOON Oil
- 4 TABLESPOONS Aiwar (spicy-hot spice paste)
- 400 ml Vegetable broth (instant)
- 7-10 Tbsp Pepper
- 50 g Low-fat curd
- 50 g Ricotta cheese
- 100 g Flour
- 7-10 Tbsp Flour
Directions
- 1
Wash the potatoes and cook in boiling water for about 20 minutes. Meanwhile clean and wash the spinach and cook in boiling salted water for 2 minutes. Drain and let cool down briefly. Meanwhile peel shallots and garlic.
- 2
Cut the shallots in half if necessary. Press the garlic through a garlic press. Halve the peppers, remove seeds, wash and cut into bite-sized pieces. Wash oregano, dab dry, remove leaves, except some for garnishing, from the stalks and chop finely.
- 3
Heat the oil in a pan. Briefly sauté the garlic, shallots and pieces of pepper. Deglaze with aiwar and stock. Season with salt and pepper and simmer for 15 minutes. In the meantime, rinse the potatoes with cold water, peel them and press them through a potato ricer.
- 4
Squeeze the spinach well and chop it coarsely. Knead spinach, curd cheese, ricotta, flour, oregano and potatoes. Season with salt and pepper. Form approx. 45 dumplings from the mixture with floured hands and cook in boiling salted water for approx. 15 minutes at low heat (do not boil!).
- 5
Remove with a skimmer and allow to drain. Arrange hot curd cheese dumplings with paprika sauce. Garnish with oregano.
Nutrition Facts
250 kcal
39 g
5 g
9 g
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