Today we woke up with the idea of cooking something special for dinner, a tasty dish capable of giving much, much satisfaction to the palate. We had in mind a full-bodied preparation, rich in ingredients and with a strong flavour… in short, a sort of end-of-day prize: the Leek and Camembert flour dumplings were our answer.

Besides being served as a first course, Leek and Camembert flour dumplings can be used as a main course because of their richness, but if you want to opt for a less fatty version, replace the Camembert with lots of seasonal vegetables!

Leek and Camembert flour dumplings

14.98g carbohydrates per 100g

Ingredients for 4 servings

370g milk
200g Camembert cheese
100g leek
90g potato starch*
80g butter
60g wholemeal rice flour*
40g grated Parmesan cheese plus a pinch to dust the surface
20g breadcrumbs**
4 eggs
nutmeg, extra virgin olive oil, salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)

Preparation

Chop the leek very finely and sweat it in a non-stick pan with a little oil; season with salt and set aside. Then place the Camembert, without the white rind, in a small pan with 100g of milk over very low heat so that the cheese melts. Now add the sweated leek.
Put 270g milk in a saucepan with butter, a grinding of nutmeg and a pinch of salt. Bring to the boil, remove from the heat and add starch and rice flour together, stirring well so that no lumps form. Let cool, then add the grated cheese and one egg at a time while continuing to mix. Transfer the mixture into a pastry bag with a round tip, approximately 1.5-2 cm in diameter.
Place a pot of water on the stove, bring it to the boil and add salt. With a pastry bag, drop small cylinders 2-3 cm long with the help of a knife (although the dough is very soft, so the knife is only needed to interrupt the flow of mixture) into boiling water and when they rise to the surface, let them cook 1-2 minutes, then remove with a slotted spoon.
Place the dumplings in an oven dish, pour the cheese cream and leeks over them, stir lightly if necessary, sprinkle with Parmesan cheese and breadcrumbs and gratinate in a convection oven preheated to 200°C for about 15 minutes.