Buckwheat dumplings with parsley sauce

Serves 3

3 stale bread rolls
50 g buckwheat flour
20 g wheat flour
100 g mountain cheese
20 g butter
50 g leek
½ onion
1 clove of garlic
2 eggs
40 g cream
70 g milk
salt and pepper
Parmesan cheese

Parsley sauce
20 g leek
50 g parsley
10 g butter
1 tbsp wheat flour
30 g cream
40 g milk
Salt and pepper

Dumplings
Cut the bread into small cubes and place in a bowl. Finely chop the leek, onion and garlic, fry in the butter and add to the bowl.
Whisk the eggs, cream and milk well and pour over the mixture. Grate the mountain cheese and add to the dumpling mixture with the wheat and buckweat flour. Salt, pepper and mix well. Cover and leave to rest for half an hour.
Form small dumplings and place in boiling salted water (or in a steamer) for approx. 15 minutes.

Parsley sauce
Melt the butter in a pan, sauté the finely chopped leek in it and dust with the flour. Sauté briefly and stir into a béchamel with the milk and cream. Blend the sauce with the parsley and season with salt and pepper.

Finishing
Pour the sauce onto the plate, place the dumplings on top and finish with the Parmesan shavings.