For the zucchini soup with pot dumplings, first mix all ingredients for the pot dumplings. The mass should be firm enough that you can shape it. If necessary, add a little more flour. Chill for about 15 minutes.
In the meantime, peel and chop the onion, zucchini and potatoes. Heat some oil in a pot and sauté the vegetables. Deglaze with white wine and apple juice and pour in the vegetable soup. Bring to a boil and add the whipped cream. Simmer for about 10 minutes. Then finely puree and season with salt and pepper.
In another pot, bring water to a boil and add salt. Turn down so that the water is only simmering gently. Form dumplings from the curd mixture and let them steep for about 4-5 minutes, depending on their size.
Serve zucchini soup with potato dumplings.
Preparation Tip:
Refine the zucchini soup with pot gnocchi with kitchen herbs.