Boil the broad beans in lightly salted water for 4 minutes. Drain and cover with cold water. Then peel off the skin.

Place a fine sieve over a large bowl. Place a piece of curd at a time and rub it through the sieve with the back of a spoon. Clean the sieve and add the egg, flour, salt and finely grated goat’s cheese to the grated curd. Mix the ingredients and briefly knead the dough (it will be quite soft and sticky).

Dust the work surface or a pastry board with flour and form rolls from the dough, cutting off rhomboids with a knife, just as you would for traditional dumplings.

Drop the dumplings into boiling salted water and cook briefly, 1 minute after the dumplings float to the surface. Drain the dumplings, but keep about 1/2 cup of the cooking water.

In a large frying pan, melt the butter. Toss in the peeled broad beans and sage leaves. Season generously with salt and freshly ground pepper. Fry for 2 minutes. Pour the cooking water into the broad beans and increase the power of the burner to maximum. When the liquid boils, throw in the dumplings and cook over a strong heat until the water is reduced and the butter forms a sauce.

Ladle the dumplings onto plates, sprinkle with additional Goat Farm goat cheese and optional basil leaves.

Enjoy!

Recipe based on a photo from @deliciousplace.pl