Sweet Potato Dumplings with Pistachios and Vanilla Sauce

Ingredients

• 250 g starchy potatoes
• 250 g quark
• 1 egg
• 1 yolk
• 25 g flour
• 25 g semolina
• 1 tbsp sugar
• a pinch of salt
• flour (for dusting)
• 4 tbsp pistachios (chopped)
• powdered sugar (for dusting)
• 200 g frozen strawberries
• 2 tbsp powdered sugar
• 1 tsp lemon juice
• 250 ml milk
• 250 ml Whipping Cream
• 1 Vanilla bean
• 5 yolks
• 60 g sugar

Instructions

1. 1.

   Wash the potatoes, cover with water and cook for 25 minutes. Drain, cool, peel, press through a potato ricer and mix with quark, sugar, flour, semolina, egg, yolk and salt to form a smooth dough. Cut into walnut-sized pieces, dust with flour and roll between your hands into spindle shapes. Place side by side on the floured work surface.

2. 2.

   Whisk milk and cream with the vanilla bean and scraped-out seeds, bring to a boil, then remove from heat.

3. 3.

   Beat the yolks with sugar until creamy. Slowly pour the warm cream-milk mixture in a thin stream into the yolk mixture while whisking; return everything to the pot and whisk over low heat until thickened into sauce, do not let it boil.

4. 4.

   Cool under stirring so no skin forms. Thaw strawberries and blend with powdered sugar and lemon juice until smooth.

5. 5.

   Fill four bowls with the sauce and pour the fruit puree into the center of each.

6. 6.

   Bring a large pot of salted water to a boil, add dumplings in batches and simmer for 2 minutes over gentle heat. Remove with a slotted spoon and let drain briefly.

7. 7.

   Fold in pistachios and serve on preheated plates, topping with more sauce and dusting with powdered sugar.