One of my favorite magazines for lunches or dinners is, needless to say, “natural food” and today I was intrigued by these oat dumplings that the journal linked to a simple tomato sauce, but I wanted to match them to the vegetables to make it a main dish, so I decided to prepare them for a vegetable soup, which I love and consider myself a comfort food the result I really liked, and very light low calorie, low Glycemic impact and vegetarian!

If you want to try is also very simple

75 g rolled oats (the simple ones without sugar or else added)

40 g grated Parmesan

1 egg

2 tablespoons of oat milk

Salt pepper,

aromas, those you prefer, I put;

1 teaspoon of turmeric (inevitable)

1 grated fresh ginger

1 grated nutmeg
1 teaspoon of cumin seeds

Chopped parsley

Ghee (clarified butter)

---

PREPARATION

Put your favorite ones or the ones you have at home, adding to the Green also a carrot fennel in short non veg green, otherwise it will be too bitter, Cook with a bit of water, just one that will serve you to blend with an immersion blender.

Then we prepare the dumplings:

In a bowl Knead together the ingredients of dumplings, then let rest for 30 minutes, the compound obtained ball take care not to make the dough too hard set with milk, because the liquid dough and assorbirá will grow slightly oatmeal resting making it more compact.

Then after 30 min prepare olive-sized dumplings around no more!

Cook in salted water or broth for circus 10 min

Whisk the cream by adding some milk and season with salt and pepper, I put a teaspoon of Ghe.

Serve the dumplings on the velvety grate some flakes of pecorino cheese, a drizzle of olive oil and you’re done!

Bon appétit!