Pot Dumplings with Walnut Pesto

For the pot dumplings, knead curd, eggs and flour into a smooth dough, form a roll, cut off dumplings and flatten with your thumb. In a pan with clarified butter, carefully fry dumplings on both sides until light brown. Then pour the cream over them, turn them over again and salt them a little. For the pesto, put all the ingredients in a bowl and blend with a hand blender until smooth. Before serving, dilute with a little water, pour over the hot dumplings.

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