Curd Cheese Gnocchi on Zucchini Cream


Rating: 1.33 / 5.00 (3 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:













Instructions:

Mix the eggs, curd, semolina, flour and breadcrumbs, season lightly with salt, add grated lemon zest and let stand for about 10 minutes. Form dumplings from the curd semolina with teaspoons and make them in salted water until they float on the surface (approx. 3 min). Now let them stand in the water for about 2 minutes, then drain them.

Sauté the onions in olive oil until translucent, add the zucchini slices and cook until soft. To prevent the zucchini from becoming too dry, add a little oil and/or water as needed.

Grind the zucchini with a hand blender, season with freshly grated nutmeg and salt. To taste, the zucchini cream can be refined with 1 tbsp sour cream.

Serve the curd cheese dumplings with zucchini cream and Vogerlsalat.

White wine

Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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