1 1/4 cup fromage blanc or quark
2 eggs
1 cup flour
Salt, and fresh pepper, to taste
Pinch nutmeg
Melted butter, for garnish
2 tablespoons chopped parsley, for garnish
Whisk together the fromage blanc and eggs until well combined. Stir
in the flour and seasonings and mix well. Cover and let rest in the refrigerator
for 2 hours. Into a saucepan of lightly salted, simmering water drop spoonfuls
of the batter and poach for about 5 minutes. Test one for doneness by cutting
it open; the batter should be completely firm in the center. Drain the
dumpling and toss them in melted butter with a little chopped parsley.