Dumplings

120g soft butter
2 eggs
240g durum wheat semolina (not durum wheat flour)
salt, pepper, nutmeg

Sauce

2 cans of chunky tomatoes
200g sour cream
5 sprigs of thyme
salt, pepper, sugar

100g mountain cheese

Boil water with salt in a large pot.

Mix all the ingredients for the dumplings and form small dumplings. Put them in the boiling water and simmer with the lid almost closed for about 20-30 minutes, depending on the size.

Pluck the thyme from the branches, mix the tomatoes with sour cream and spices.

Grate the cheese.

Preheat the oven to 200 degrees and grease a baking dish.

At the end of the cooking time of the dumplings, check if they are cooked. To do this, sacrifice a dumpling, cut it open and taste it. As a rule, you will see if they are cooked.

Take the dumplings out of the water with a slotted spoon, put them into the baking dish and pour the sauce over them. Now sprinkle with cheese and place in the oven for 20-30 minutes, then enjoy.