Quark dumplings on creamed spinach, Gorgonzola sauce, beetroot, Parmesan & walnuts

Quark Dumplings with Cream Spinach, Gorgonzola Sauce, Beetroot, Parmesan & Walnuts

Ingredients (for 6–8 servings)

Quark Dumplings:

• 500 g quark (well drained)

• 300 g toast bread (with crust, finely diced)

• 200 g butter (soft)

• 200 g wheat flour

• 4 eggs (M)

• 80 g parmesan (freshly grated)

• Salt, pepper, nutmeg

Cream Spinach:

• 500 g fresh spinach

• 1 small onion, finely diced

• 1 clove garlic, finely chopped

• 1 tbsp butter

• 120 ml cream

• Salt, pepper, nutmeg

Gorgonzola Sauce:

• 150 g gorgonzola dolce

• 150 ml cream

• 50 ml milk

• a little lemon juice

• Pepper

Garnish:

• 200 g cooked beetroot (diced/sliced)

• 1 tbsp olive oil, salt, pepper

• 50 g walnuts (roasted, coarsely chopped)

• Parmesan shavings

Preparation

1. Quark Dumplings

1. Beat the butter until fluffy. Gradually stir in the eggs until a creamy mixture forms.

2. Fold in the quark, diced toast, parmesan, and flour. Season with salt, pepper, and nutmeg.

3. Let the mixture rest in the cold for about 30 minutes.

4. Use two spoons to shape dumplings and place them in gently boiling salted water.

5. Let simmer gently for 8–10 minutes until they are firm and rise to the surface.

2. Cream Spinach

• Sauté onion & garlic in butter until translucent.

• Add spinach and let it wilt briefly.

• Deglaze with cream, season, and puree if desired.

3. Gorgonzola Sauce

• Warm the cream & milk.

• Let the gorgonzola melt in it.

• Season with lemon juice and pepper.

4. Beetroot & Walnuts

• Marinate beetroot (olive oil, salt, pepper).

• Coarsely chop walnuts and lightly roast.

5. Plating

• Place cream spinach as a base on the plate.

• Top with quark dumplings.

• Drizzle with gorgonzola sauce.

• Add beetroot, walnuts, and parmesan shavings as garnish.

Pro Tips

• Gentle cooking: The dumplings should simmer gently, not boil vigorously – otherwise, they will fall apart.

• Check the mixture: If it is too soft, incorporate a little more flour or toast.

• Fluffy dumplings: Make sure to beat the butter fluffy before adding eggs and quark.

• Variation: Briefly glaze the beetroot or serve warm – adds more depth of flavor.