Basilikum-Knödel mit Ratatouille (basil dumplings with ratatouille)
Soft semolina dumplings flecked with fresh basil, poached gently in barely simmering water, served over a rustic ratatouille where each vegetable is cooked separately before combining, so nothing turns to mush. Poaching the dumplings at too hard a boil is the most common way to break them apart.
Prep35 min
Cook40 min
Rest20 min
Servings4
Christoph's basil dumplings, the ratatouille vegetables cooked separately before combining so nothing collapses into mush.
Ingredients
Written for a 4 L pot
Units
Temperature
Servings
Basil dumplings
- 250 g quark rounded
- 2 eggs rounded
- 150 g semolina rounded
- 30 g fresh basil, finely chopped rounded
- 30 g grated hard cheese rounded
- 6 g fine salt rounded
Ratatouille
- 200 g zucchini, diced rounded
- 200 g aubergine, diced rounded
- 200 g red bell pepper, diced rounded
- 150 g onion, diced rounded
- 2 garlic cloves rounded
- 400 g chopped tomatoes rounded
- 50 ml olive oil rounded
- 2 g dried thyme rounded
- to taste fine salt rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Whisk the quark and eggs together. Stir in the semolina, basil, cheese and salt, mixing to an even, slightly sticky dough. Cover and rest 20 minutes; the semolina needs this time to fully absorb the moisture, which firms the mixture up.
- Meanwhile, heat a third of the olive oil in a large pan and fry the zucchini over medium-high heat, 5 minutes, until lightly browned. Remove and set aside.
- Repeat separately with the aubergine and then the pepper, each in a little more oil, frying each vegetable on its own until lightly coloured before removing.
- In the same pan, sweat the onion and garlic in the last of the oil for 4 minutes. Add the tomatoes and thyme, simmer 10 minutes, then fold the cooked zucchini, aubergine and pepper back in. Warm through gently and season with salt.
- Bring a large pot of well-salted water to a bare simmer, not a rolling boil. Shape the dumpling dough into 12 balls with wet hands and lower them in gently.
- Poach 12 minutes, uncovered, until they float and feel firm when pressed. Lift out with a slotted spoon and drain briefly. Serve over the ratatouille.
Notes
- Cook each ratatouille vegetable separately before combining. Zucchini, aubergine and pepper release water and cook at different rates; simmered together from the start, the whole pan turns to a watery mush rather than distinct, tender pieces.
- Poach the dumplings at a bare simmer, never a rolling boil. A hard boil knocks the dumplings against each other and the sides of the pot, which breaks them apart; gentle, barely-moving water is what holds them together.
- Let the dumpling dough rest before shaping. Skipping the rest leaves the semolina still absorbing moisture as they cook, which can make them fall apart in the water.
- The ratatouille keeps for 4 days in the fridge; the dumplings are best poached fresh, though the shaped, unpoached dough can be refrigerated a few hours ahead.
Ingredient substitutions
- Quark can be ricotta, well drained, for a slightly different but still workable dumpling texture.
- Grated hard cheese in the dumplings is optional but adds savoury depth.
- Fresh oregano or a mix of Mediterranean herbs can replace or join the thyme in the ratatouille.
From Christoph Mayer