Cut the monastery bread into small pieces and mix it with the bread in a big bowl, add salt and pepper. Cut the grey cheese, olives, dried tomatoes, parsley and onions into small cubes. Heat some olive oil in a pan, sauté onion until transparent and mix all together with the bread.
Beat the eggs and pour it with the flour on the bread. As required add milk and knead it to an easily formable dough. Allow the dough to rest for a while before forming 12 dumplings.
Cook the dumplings in boiling salted water for about 10 minutes.
Roast the garlic and onion in oil until it gets a golden-brown color. Add the tomatoes and courgettes, season with salt, pepper, sugar and onion and let it simmer for about 10 minutes.
Finally, arrange the sauce and dumplings on the plates.
Enjoy your meal – Ulli Kofler - Mountain Hut Wurzer Alm