Gluten Free Quark Dumplings with Nougat Filling

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.