Cheese Dumplings with Leek

Ingredients

• 8 old-fashioned rolls
• 250 ml hot milk
• 1 Shallot
• 1 tbsp butter
• 1 tbsp freshly chopped parsley
• 50 g Gorgonzola
• 150 g sliced cheese (e.g., Ortler, Stilfser)
• 3 eggs
• semolina breadcrumbs as needed
• Salt
• pepper from the mill
• 300 g leek
• 1 onion
• 2 tbsp olive oil
• 100 ml Vegetable broth
• chives blossoms for garnish

Instructions

1. 1.

   Slice the rolls into thin pieces, pour hot milk over them and let soak for about 20 minutes. Peel and finely chop the shallot; sauté in butter until translucent. Mix in parsley and remove from heat.

2. 2.

   Dice the cheese into very small cubes. Whisk the eggs and combine with the shallot mixture and cheese, then add to the soaked rolls. Knead well, season with salt and pepper, and fold in breadcrumbs if needed. Shape 8 larger or 12 smaller dumplings from the dough.

3. 3.

   Bring a pot of salted water to a boil. Drop the dumplings into the boiling water and let them rise for about 20 minutes until cooked through.

4. 4.

   For the leek vegetables, halve the leeks lengthwise, rinse, trim, cut crosswise into thirds, then slice into thin strips. Peel the onion and cut into strips as well. Sauté leeks and onions in a hot pan with olive oil for 3-4 minutes.

5. 5.

   Add vegetable broth to the pan, season with salt and pepper, and cook over medium heat until the leeks are tender yet still crisp.

6. 6.

   Remove dumplings from water, drain, and serve on plates alongside the leek mixture. Garnish with chives blossoms before serving.