Quark Dumplings with Tomato Sauce

Ingredients

• 2 onions
• Parsley (2 tbsp each, finely chopped)
• Basil (2 tbsp each, finely chopped)
• 2 tbsp olive oil
• 2 Garlic cloves
• 1 large can tomatoes
• Salt
• Pepper (freshly ground)
• 1 tbsp oregano
• 750 g low‑fat quark
• 3 eggs
• 4 tbsp crème fraîche
• 200 g Flour
• 150 g breadcrumbs
• nutmeg

Instructions

1. 1.

   Peel and finely chop the onions. Sauté one onion in 1 tbsp oil until translucent, add the herbs and sauté briefly. Remove from pan and let cool.

2. 2.

   Sauté the second onion in the remaining olive oil, squeeze in the garlic cloves. Add tomatoes with juice, mash with a potato masher, season with salt, pepper, and oregano, and simmer for 10 minutes, adjusting seasoning as needed.

3. 3.

   Drain the quark and whisk it smooth with eggs and crème fraîche. Fold in flour, breadcrumbs, and the onion‑herb mixture, seasoning with salt, pepper, and nutmeg.

4. 4.

   Shape dumplings from the dough and drop them into lightly boiling salted water. Reduce heat to low and let cook for about 12 minutes until done; do not overcook.

5. 5.

   Remove the dumplings with a slotted spoon, drain well, and serve with tomato sauce.