Snowballs with mushroom sauce

1.

Mix the dumpling powder with a whisk in 3/4 l cold water and leave it for approx Minutes swell. Then boil a good 2 liters of water and 1 teaspoon of salt in a large saucepan. Clean and wash the mushrooms and quarter them.

2.

Peel the onion and cut it into small cubes. Remove the sausage from the skin and then cut it into small cubes.

3.

Using a moistened ice cream scoop, remove 1 dumpling from the dumpling mixture. Dip it briefly into boiling salt water so that it dissolves. Shape the dumplings in this way until they are all used up.

4.

Bring the dumplings to the boil and simmer over low heat (do not boil!) for about 20 minutes until they float on top. Tip: If you don't have a scoop, roll the dumplings with damp hands.

5.

Meanwhile, heat the oil in a large pan. Fry the mushrooms in it for about 3 minutes, then add onion and sausage cubes and fry them for about 2 minutes. Pour 3/8 l of waterand cream, stir in the broth and add the peas.

6.

Boil everything and let it simmer for about 5 minutes. Rinse the parsley off and chop it up with a chopping knife, except for something to garnish.

7.

Stir the processed cheese into the sauce until it has melted. Season with salt and pepper and sprinkle with the chopped parsley. Use a skimmer to lift the potato dumplings out of the pot and let them drain very well.

8.

Spread them on 4 plates and pour the mushroom sauce over them. Garnish everything with a leaf of parsley.