Preparation

1. Wash the lamb’s lettuce and dry thoroughly. Set aside ⅓ for the dumplings. Transfer the rest to a blender and blend to a smooth mousse. Add sunflower seeds and keep mixing. If the consistency is too thick, add some broth. Finally, season with salt and pepper.
2. Bake pumpkin, e.g. butternut squash or hokkaido, until soft and measure out 500 g of flesh. Transfer to a bowl and mash with a fork or potato masher. Chop the corn salad finely and add to the pumpkin. Beat 1 egg and add flour. Season with a pinch of salt, black pepper and nutmeg. We mix everything for the dough for dumplings. If the dough turns out to be too runny, add a little more flour.
3. Make rolls from the dough and cut dumplings. Boil in salted water for 2 minutes until they float to the top and drain. Immediately mix in a bowl with the lamb’s lettuce sauce and serve in a bowl. Drizzle with melted butter.