- salt and pepper to taste
- 1 tsp. salt
- a little pepper
- 500 g broccoli, cut into florets
- saltwater, boiling
- 2 eggs, whisked
- 2 dl cream
- 25 g butter
- 50 g durum wheat semolina
- 1 onion, cut into segments
- 500 g mealy potatoes, cooked in their skins, peeled while hot
- 175 g white flour
- 1.5 tbsp. poppy seed
- 2 tbsp. marjoram leaves, broken into pieces
- 50 g bread cut into very small cubes
Cut the potatoes into chunks, press into a bowl through a sieve and allow to cool a little. Mix the flour and remaining ingredients with a little pepper and mix into the potatoes with the eggs. Quickly knead to a soft, smooth dough. Cover and leave to rest at room temperature for approx. 15 mins.
Shape: Divide the dough into quarters, on a well-floured surface shape each piece into a roll approx. 2 1/2 cm Ø and, using a pastry wheel, cut off pieces approx. 1 cm wide. With a little flour, shape the dough pieces by hand into finger-shaped dumplings that become a little thinner towards the ends.
Place the dumplings in batches in the gently boiling salted water and leave to steep until they rise to the surface. Remove with a slotted spoon and drain well.
Heat the butter in a frying pan and sauté the onion for approx. 3 mins. until golden. Add the broccoli and briefly continue to sauté. Pour in the stock, simmer the broccoli over a low heat for approx. 5 mins. until almost soft. Add the cream and dumplings, gently heat, stir in the marjoram, season.
Heat the butter in a non-stick frying pan, add the cubes of bread and toast over a medium heat until golden brown, stirring.
- Pasta Dishes
- 1h 15 Preparation/cooking time: ca. 60m + Allow to rest: ca. 15m
- Servings For 6 people
- Nutrition 365 Kcal