Spinach quark dumplings with tomato sauce

Name: Spinach quark dumplings with tomato sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Low-fat curd; 250 g deep-frozen leaf spinach; 2 Garlic cloves; 2 stem(s) Thyme; 2 Branches of rosemary; 150 g Shallots; 2 TABLESPOONS Olive oil (about 10 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2 Egg yolk (size M); 2 tablespoons (10 g each) Breadcrumbs; 1 tablespoon (10 g) Cornstarch; 1 tsp (5 g) Sugar; 1 can(s) (850 ml) whole tomatoes; 30 g Parmesan cheese; 4 discs (15 g each) Baguette bread; 7-10 Tbsp Thyme and rosemary

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Low-fat curd
250 g deep-frozen leaf spinach
2 Garlic cloves
2 stem(s) Thyme
2 Branches of rosemary
150 g Shallots
2 TABLESPOONS Olive oil (about 10 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2 Egg yolk (size M)
2 tablespoons (10 g each) Breadcrumbs
1 tablespoon (10 g) Cornstarch
1 tsp (5 g) Sugar
1 can(s) (850 ml) whole tomatoes
30 g Parmesan cheese
4 discs (15 g each) Baguette bread
7-10 Tbsp Thyme and rosemary

Directions

1
Line the sieve with a tea towel. Drain the curd in it. In the meantime defrost the spinach. Peel garlic and dice finely. Wash thyme and rosemary, dab dry, pluck leaves from the stalks and chop finely. Peel shallots and cut them into slices.
2
Cut spinach finely. Heat 1 tablespoon of oil in a frying pan, fry the spinach and half of the garlic over a gentle heat for about 5 minutes. Season with salt, pepper and nutmeg and let it cool down. Squeeze the curd strongly in the cloth. Mix with egg yolk, breadcrumbs, starch and herbs, fold in spinach. Season with salt and pepper. Form 12 small dumplings from the mixture. Let it rest for 10 minutes. Heat 1 tablespoon of oil in a saucepan, sauté shallots and the rest of the garlic in it. Sprinkle with sugar. Add the tomatoes and let it boil down for about 15 minutes at medium heat.
3
Form 12 small dumplings from the mixture. Let it rest for 10 minutes. Heat 1 tablespoon of oil in a saucepan, sauté shallots and the rest of the garlic in it. Sprinkle with sugar. Add the tomatoes and let it boil down for about 15 minutes at medium heat. Season with salt and pepper. In the meantime, place the dumplings in boiling salted water and let them simmer for 10-15 minutes. Grate the Parmesan finely. Serve the dumplings with the tomato sauce, sprinkle with Parmesan cheese. Garnish with thyme and rosemary. Serve with 1 slice of baguette per person
4
Season with salt and pepper. In the meantime, place the dumplings in boiling salted water and let them simmer for 10-15 minutes. Grate the Parmesan finely. Serve the dumplings with the tomato sauce, sprinkle with Parmesan cheese. Garnish with thyme and rosemary. Serve with 1 slice of baguette per person