Savory Quark Dumplings with Leek Sauce

Ingredients

• 1 stalk leek
• 1 Garlic clove
• 1 tsp sunflower oil
• 100 ml dry white wine
• 100 ml Vegetable broth
• 200 g cream cheese (0.2% fat)
• 100 ml heavy cream (min 30%)
• Salt
• Pepper
• 2 carrots
• 750 g low-fat quark
• 3 eggs
• 4 tbsp light cream (15%)
• 200 g Flour
• 150 g breadcrumbs
• nutmeg
• parsley (for garnish)

Instructions

1. 1.

   Halve the leek lengthwise, clean it and cut the green part into thin julienne strips about 6-8 cm long. Cut the remaining part into fine rings. Peel and press the garlic clove, sauté the leek rings with the garlic in oil, pour in wine and vegetable broth and reduce for about 5 minutes until half evaporated. Stir in the cream cheese and cook until it fully melts. Add the heavy cream and let it simmer briefly if needed. Season the sauce with salt and pepper and keep warm on low heat.

2. 2.

   Drain the quark and whisk it smooth with eggs and light cream. Peel and grate the carrots finely, mix them into the quark along with flour and breadcrumbs, season with salt, pepper and nutmeg. Shape 12 dumplings from the dough and drop them into lightly boiling salted water. Reduce the temperature and let them cook gently for about 15 minutes until done; do not boil further.

3. 3.

   Remove the dumplings with a slotted spoon, drain well and arrange on preheated plates with the creamy sauce. Sprinkle with leek greens and garnish with parsley before serving hot.