Curd Dumplings with Cream Zucchini

For the curd dumplings: dissolve the butter intended for the dumplings, add the marjoram. Stir the curd cheese with the eggs and semolina. Add the breadcrumbs and parsley and pour the melted butter over it, season and let it stand for about half an hour. Then form dumplings and cook in boiling salted water for fifteen to twenty minutes. For the cream zucchini: cut zucchini into 1/2 cm slices. Peel and chop onions. Heat butter in a frying pan and sauté onion and zucchini. Squeeze in the garlic and add the thyme. Pour in water, add soup cubes and simmer on low heat for about 15 minutes.

Mix crème or sour cream fraîche with a little flour and add to the zucchini form. Season with herb salt.

Arrange curd dumplings with cream zucchini on plates, garnish with cress.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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