Nettle Soup with Cheese Dumplings

Dice onions and potatoes, sauté in butter, pour vegetable soup and cook until soft.

Mix eggs, corn semolina, low-fat curd cheese, nutmeg, sea salt, parmesan, pepper, parsley.

Bring water with sea salt to boil and with wet spoons cut dumplings from the quantity, put them into the boiling water, lightly roll for 10 min with the lid closed.

Coarsely chop nettle leaves, add to soup, cook briefly, crush and perhaps strain. Add nutmeg, sea salt, pepper, juice of one lemon and whipped cream and season.

Add gnocchi to the soup and serve.

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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