Quark and spinach dumplings with tomato sauce

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for about 20 minutes. Meanwhile clean and wash the spinach and cook in boiling salted water for about 2 minutes. Drain and let it evaporate. For the sauce, peel onion and garlic and dice finely.

2. 2

   Chop the tomatoes in the tin with a long knife. Wash the thyme and basil, dab dry and chop finely, except for a little to garnish. Heat the oil in a pan and fry the onion and garlic.

3. 3

   Sprinkle with sugar and deglaze with tomatoes. Bring to the boil and let it boil down at medium heat for about 15 minutes. Season with salt and pepper and stir in the herbs. Rinse potatoes cold and peel.

4. 4

   Press through a potato press and let it cool down a little. Dab spinach dry or squeeze it out well several times and chop finely. Knead curd, flour and spinach into the potatoes, season with salt and nutmeg.

5. 5

   Form dumplings from the mixture with floured hands and let them simmer in boiling salted water for about 10 minutes at low heat (do not boil!). Take out with a skimmer and let it drip off.

6. 6

   Arrange hot curd cheese dumplings with tomato sauce. Slice the parmesan and sprinkle on top. Serve garnished with thyme and basil.