20 min, easy For the pesto:
Blend the pine nuts with the basil and garlic in a hand blender and fold in the olive oil.
Press the cooked potatoes through a potato ricer. Quickly prepare potatoes with flour, egg yolk and a little salt to a smooth dough. Form a roll from the dough, cut off large pieces on the spot, mold a little of the pesto in the center and cover each with a mozzarella ball. Be careful not to make any holes! Meanwhile, make the dumplings in boiling hot salted water until they float to the surface.
In a soup plate, toss in lightly browned butter dried tomatoes, Parmesan cheese and enough basil cut into strips and chopped cherry tomatoes.
Instead of brown butter, the mozzarella dumplings can just as easily be brought to the table on a tomato sauce.
Klaus Wagner, Sommelier at Landhaus Bacher : O title : Mozzarella dumplings with cherry tomatoes, parmesan and : > basil.