Ingredients for 4 portions:
50 a dag of lean cottage cheese,1,2 kg of tomatoes, 3-4 onions, 2 eggs, 5 tablespoons of potato flour, 2 spoons of butter or margarine, 2 tablespoons of grated gouda, 1 spoon of semolina, 1 spoon of flour, 1 a bunch of fresh basil (or 1 spoon of dried), 1 clove of garlic, grated nutmeg, salt, pepper, sweet pepper, coarsely ground pepper for sprinkling
1. Knead the curd with eggs, semolina and potato flour, season with salt, pepper, paprika and grated nutmeg.
2. Form eight dumplings with two spoons, put carefully into the pot with the boiled, lightly salted water.
3. Cover the pot partially with a lid, cook noodles 12-15 minutes on very low heat, not allowing the water to boil vigorously.
4. Peel the garlic and onion. Wash the onion, cut into small cubes. Chop the garlic or squeeze it through the press.
5. Cut the tomatoes crosswise, put in boiling water for a while, remove, peel. Cut the tomatoes into pieces.
6. Cover the garlic and onion in a saucepan with a spoon of oil, toss in tomatoes (and possibly dried basil), boil.
7. Knead the flour with the rest of the fat, form a ball. Toss into the sauce, keep stirring for so long, until the ball dissolves. Bring the sauce to a boil again, season with salt to taste, pepper and paprika.
8. Rinse and dry the fresh herbs, chop half, mix with sauce. Pour the sauce into a deep dish, put the noodles. Sprinkle the dish with grated cheese and coarsely ground pepper. Garnish with the rest of the basil.
