Passed down by my German grandma, this family recipe has been cherished for years.

Directions

1. Preheat oven to 375°F (190°C).

2. In a large bowl, combine the ground pork, rosemary, sage, salt, and pepper. Mix well.

3. In a separate bowl, whisk together the almond flour, coconut flour, and eggs to form a dough.

4. Divide the dough into small portions and flatten each. Place a spoonful of the pork mixture in the center of each piece, then fold the dough over to form dumplings.

5. Heat olive oil in a large oven-safe skillet over medium heat. Brown the dumplings on all sides, about 5 minutes.

6. In a small bowl, whisk together the heavy cream and chicken broth. Pour the mixture over the dumplings in the skillet.

7. Sprinkle the Parmesan cheese evenly over the top.

8. Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the dumplings are cooked through and the sauce is bubbly.

9. Serve hot, garnished with additional herbs if desired.

Variations & Tips

• Add Some Heat: Mix a pinch of red pepper flakes into the pork filling for a spicy kick.

• Herb Variations: Feel free to use other hearty herbs like thyme or oregano in place of rosemary or sage.

• Thicker Sauce: For a thicker sauce, whisk a teaspoon of xanthan gum into the cream and broth mixture before pouring it over the dumplings.

• Dairy-Free Option: Substitute the heavy cream with coconut cream and the Parmesan with nutritional yeast.