Cottage Cheese and Potato Dumplings with Cinnamon Breadcrumbs and Raspberry Sauce (Gluten-Free)

Sweet Potato dough gluten-free

Let's bring smiles to the family table together. Our reliable Nominal potato dough mix is the perfect base for homemade dumplings coated in fragrant cinnamon breadcrumbs and served with refreshing raspberry sauce.

Ingredients

For the cottage cheese and potato dumplings:

500 g Nominal potato dough mix
about 400–450 ml hot water
250 g firm cottage cheese (quark)
1 egg
a pinch of salt

For the breadcrumbs:

½ block of butter
1 bowl of breadcrumbs
1 tbsp sugar
1 tsp ground cinnamon

For the raspberry sauce:

400 g frozen raspberries
fresh raspberries
1 tbsp sugar
1 tsp corn starch
a few drops of lemon juice
sour cream
edible flowers

For this recipe you need the following products:

Directions

Pour the Nominal potato dough mix into a bowl. Add the egg, the firm quark, and a pinch of salt. Gradually add the hot water until you have a soft and pliable dough. Do not pour in all the water at once so you can easily control the consistency.
Roll the dough into long ropes and cut them into evenly sized dumplings. Cook them in lightly salted boiling water for about 3–4 minutes. Since the size of the dumplings may vary, test one first to make sure it is fully cooked.
Melt the butter in a frying pan, then add the breadcrumbs, sugar, and cinnamon. Stir constantly until the mixture turns golden brown and becomes fragrant. Coat the warm, drained dumplings in the toasted breadcrumbs.
Place the frozen raspberries into a saucepan, add the sugar and a few drops of lemon juice, and simmer gently. Dissolve the corn starch in a small amount of cold water, stir it into the raspberries, and cook until the sauce thickens.
Spread a generous layer of raspberry sauce onto a serving plate and arrange the dumplings on top. Finish with a spoonful of sour cream, fresh raspberries, and edible flowers.