Quark Herb Dumplings

Ingredients

• 500 g Low-fat quark
• 1 bunch parsley
• 50 g Pine nuts
• 100 g softened butter
• 2 Eggs (size M)
• 1 egg yolk (size M)
• 80 g breadcrumbs
• 20 g flour
• 50 g freshly grated Parmesan
• 1 tsp dried thyme
• Salt
• Pepper
• a pinch freshly grated nutmeg
• 2 tsp crushed red pepper flakes
• 300 g chicken breast fillet
• Salt
• ground pepper
• 125 g white mushrooms
• 1 onion
• 1 Garlic clove
• 2 tbsp oil
• 200 ml chicken stock (from a bottle)
• 150 ml Heavy Cream
• 1 tbsp light sauce thickener
• a splash lemon juice
• a pinch sugar (to taste)

Instructions

1. 1.

   For the dumplings, squeeze excess moisture from the quark using a cheesecloth. Rinse and dry the parsley, then finely chop it. Roughly chop the pine nuts and briefly toast them in a dry pan. Transfer the toasted pine nuts to a plate.

2. 2.

   Cream the butter. Beat in the eggs and egg yolk one at a time until well incorporated. Mix in the quark, breadcrumbs, flour, Parmesan, 30 g of pine nuts, thyme, and two-thirds of the parsley. Season with salt, pepper, and nutmeg. Cover and refrigerate for 45 minutes.

3. 3.

   For the chicken ragout, dice the chicken breast into small cubes. Season with salt and pepper. Clean and chop the mushrooms. Peel and finely dice the onion and garlic. Heat oil in a pan. Sauté the chicken, mushrooms, onion, and garlic until browned. Add the chicken stock and heavy cream. Simmer gently for 15 minutes. Stir in the sauce thickener and bring to a boil once. Season with salt, pepper, lemon juice, and sugar. Keep warm.

4. 4.

   Using lightly floured hands, shape the dumpling dough into eight equal-sized balls. Drop them into plenty of boiling salted water and cook uncovered over gentle heat for 15 minutes.

5. 5.

   Mix the remaining parsley, pine nuts, and red pepper flakes. Lift the dumplings from the cooking liquid with a slotted spoon, let them drain well, then toss in the parsley mixture. Plate the dumplings alongside the chicken ragout.