Baked Cheese Dumplings on Creamed Vegetables

Boil the potatoes with the skin, peel them and steam them in the tube at approx. 150 °C. Press them through a potato press and let them cool down a bit. Add the yolks, egg and grated cheese and mix together with the cornstarch flour until smooth. Add freshly chopped chives, salt, pepper and nutmeg and form small dumplings. Dredge dumplings in flour, egg, bread crumbs and fry in oil until golden brown. Peel pumpkin and grate finely with a grater or cut into fine cubes. Sauté onion and garlic in oil, add pumpkin, bay leaf, paprika, salt, bell pepper and cumin and pour in beef broth. Let the whole stew for about 5 – 8 minutes. Finally, stir the sour cream into the vegetables, stirring it smooth with cornflour. Add the whipped cream and serve in a deep dish. Arrange the baked Kasknödel on the pumpkin vegetables and sprinkle with grated Parmesan, pour over brown butter and finish with fresh chives.

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