Parmesan Dumplings

Dumplings in Kohlrabi butter sauce with a basil walnut and lemon gremolata. This is a recipe from Stephan Hentschel, Chef in the Restaurant "Cookies Cream " in Berlin.

Sounds complicated, but it is just a bit of planning ahead and lots of dishes. Good to have a dishwasher.

A very cheesy dish. 100 g Parmesan in the dumpling dough, 100 g Parmesan in the sauce. And lots of butter and creme fraiche. The original dish was made with wild garlic, but it is out of season.

Recipe:

Dumplings:

100 g white bread (toast) no rind

100 g grated Parmesan

250 g lean curd (Magerquark)

2 egg yolks

50 g melted butter

Nutmeg, salt, pepper

Sauce:

300 g kohlrabi in 1 cm cubes

100 g butter

50 g creme fraiche

100 g grated Parmesan

1/2 lemon juice

10 g potato starch + 2 tbsp water

Seasoning, pepper

Topping:

1 tsp olive oil

65 g walnuts, chopped, toasted in a pan without oil

10 basil leaves

Zest of a lemon

Pepper

Peel the kohlrabi and cube it. Add it to 500 ml boiling salted water, cook for 4 minutes and scoop out the kohlrabi and save the cooking water. 

In a blender grate 200 g Parmesan and split it equally in a large and a small bowl. Rip the bread apart and mix it too. Add to the large bowl. Melt the butter and pour it in. Stir. Add the egg yolks. Season well and now get the curd in. When there is a smooth paste, put it in the fridge for 15 min.

In a small pan toast the chopped walnuts, put them in a bowl aand zest the lemon on top. Add oil and chopped basil. Stir and set aside.

Start a large pot with water, add salt and stir in the starch. Bring to a boil. Form golfball size dumplings. Put them in the boiling water, reduce the heat and simmer the dumplings for 15 min. Take them out and put them on kitchen paper.

Bring the kohlrabi water up to a boil while the dumplings simmer. Add parmesan, creme fraiche and butter with seasoning. Make a starch surry and bind the liquid.  Add lemon juice and seasoning and dump the kohlrabi in. After 2 minutes, carefully place tge parmesan dumplings in. Shut off the heat and let it 3 minutes. 

Place on serving plates and garnish with the gremolata.