for 4 people

Dumpling mixture

1 ½ dl	milk
1	fresh egg, beaten
1	onion, finely chopped
1	garlic clove, squeezed
2 sprig	sage, finely chopped
2 pinch	nutmeg
½ tsp	salt
360 g	lye rolls, cut into approx. 1 cm cubes

Dumpling

water, boiling

Vegetables

1 tbsp	olive oil
400 g	squash (e.g. butternut, diced)
400 g	leek, halved, cut into strips
2 sprig	sage, finely chopped
2 dl	vegetable bouillon
2 dl	single cream for sauces
60 g	grated Sbrinz
	salt and pepper to taste

How it's done

Dumpling mixture

In a bowl, mix the milk with all the other ingredients up to and including the sage, season. Add the bread, mix in, knead by hand to form a compact mass, leave to stand for approx. 10 mins. Place the mixture on a sheet of cling film, shape into a roll (approx. 5 cm in diameter), roll up tightly.

Dumpling

Cook the dumpling in the cling film in simmering salted water for approx. 15 mins. Remove from the pan. Remove the dumpling from the cling film, cut into approx. 12 equal slices.

Vegetables

Heat the oil in a pan. Add the squash, leek and sage, sauté for approx. 5 mins. Pour in the stock and sour single cream, bring to the boil. Mix in the cheese, transfer to the dish, season. Top with the slices of dumpling.

Bake

Approx. 20 mins. in the centre of an oven preheated to 200 °C.

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