Green Kniddelen with Pesto

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor while being lower in fat.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds are more affordable and provide a similar crunch.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy and can be used at high temperatures.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a plant-based alternative that binds ingredients.

Prepare the ingredients for the batter: flour, quark, milk, eggs, salt, and pepper.

Blitz garlic chives with milk until smooth to create a green mixture.

In a mixing bowl, combine flour, quark, 3 eggs, salt, and pepper.

Mix in the green milk until a smooth batter forms.

Set the batter aside and prepare the pesto.

In a blender, combine pumpkin seeds, basil, rocket, parmesan, and olive oil.

Blend the pesto until smooth and taste for seasoning.

Use two teaspoons to scoop the batter and drop it into boiling water.

Cover the bottom of the pot with the Kniddelen and bring to a boil.

Cook the Kniddelen until they float, then let them cook for an additional couple of minutes.

Cover the cooked Kniddelen with a lid to keep warm while cooking the next batch.

Plate the Kniddelen and top with a generous dollop of pesto.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens