Quark-Nockerl on Spinach with Parmesan

Ingredients

• 225 ml vegetable broth
• 125 g spelt semolina
• 250 g low-fat quark
• 1 egg
• 1 tbsp freshly chopped parsley
• 1 tbsp freshly chopped chervil
• Salt
• nutmeg
• 400 g spinach
• 1 Shallot
• 5 tbsp butter
• 100 g Parmesan

Instructions

1. 1.

   Bring vegetable broth to a boil and stir in the semolina. Simmer while stirring for 2–3 minutes, then remove from heat and let it expand for about 10 minutes with occasional stirring. Mix in quark, egg, and chopped herbs, seasoning with salt and nutmeg. Shape the quark mixture into dumplings using 2 tablespoons of dough and drop them into boiling salted water. Cook for about 10 minutes.

2. 2.

   Meanwhile wash, trim, roughly chop spinach and drain well. Peel and finely dice the shallot. Sauté in 1 tablespoon hot butter, add spinach and let it wilt. Season with salt and nutmeg. Brown the remaining butter in a pot. Lift the dumplings from the water with a slotted spoon and arrange on the spinach. Drizzle with browned butter before serving.