Glutenfreie Grießnocken mit Nougatfüllung

Quark Dumplings with Nougat Filling

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Profile picture for user Fabienne von freiknuspern
Fabienne von freiknuspern

Treat yourself to our gluten free quark dumplings with a smooth nougat filling! With a helping of berry compote on the side, this dish is a delicious, gluten free treat.

Ingredients

For the dumplings:
250 g curd, lactose free
30 g millet semolina
120 g Mix it! Universal
or
120 g Mix B - Bread-Mix
1 vanilla pod
zest and juice of a half a lemon
1 tbsp coconut oil
2 tbsp sugar
1 egg
2 tbsp ground psyllium seed husks (fiber-husk)
For the filling:
100 g gianduja cream
For the breading:
140 g Paniermehl - Breadcrumbs
2 tbsp sugar
2 tbsp butter
For the compote:
400 g forest fruits (blackberries, raspberries, strawberries)
3 tbsp sugar
2-3 tbsp food starch

Preparation

For the quark dumplings:

  • Beat the vanilla, sugar, coconut oil and lemon together until you get a creamy consistency.
  • Drain the quark well - pushing it through a muslin cloth if necessary.
  • Add the drained quark to the prepared mixture and combine.
  • Mix in the egg.
  • Combine the flour with the psyllium seed husks and semolina.
  • Add the dry ingredients to the wet mixture and knead by hand.
  • Roll the dough into a sausage shape, wrap it in cling film and place it in the fridge to cool for 30 minutes.
  • Prepare a large pan of water: bring the water to the boil and then reduce the heat.
  • Cut the dough sausage into discs, each 2cm thick.
  • Flatten each disc out and place a little nougat in the center.
  • Then mold, either into a ball or into an elongated gnocchi shape.
  • Place the dumplings in simmering, but not boiling, water and leave for approx. 13-15 minutes.

For the breadcrumb coating:

  • Lightly toast the breadcrumbs in a pan with butter and sugar.
  • Toss the cooked dumplings in the breadcrumbs.

For the compote:

  • Combine the food starch with 3-4 tbsp. of water and mix until smooth.
  • Place the berries and sugar in a pan. Mix in the food starch mixture.
  • Bring the mixture to a boil until the berries have broken down and the mixture has slightly thickened.
  • Serve the compote with the semolina dumplings.
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