1To prepare the dumpling dough, heat the milk in a saucepan with a pinch of nutmeg and a pinch of salt.
2Add 30 grams of butter, let it melt, and mix.
3Slowly add the semolina while mixing, the mixture will gradually thicken.
4Add the egg and stir until you have a very thick consistency.
5Using an ice cream scoop or your fingers, form twenty small balls and place them on a silicone sheet.
6Flatten the balls with the palm of your hand and place a cheese cube in the center of each piece of dough.
7Close the dough over the cheese cube and form a ball by rolling it between your hands.
8Fill a large pan 3/4 full with salted water and bring to a boil. Add the dumplings, they'll float to the surface when they are cooked. Drain and set aside.
9To prepare the garnish, wash the mushrooms and cut them into 2 or 4 pieces, depending on their size.
10Melt 25 grams of butter in a frying pan, add the mushrooms, salt and pepper to taste, and cook until brown, about 5 minutes. While they cook, peel the apples and then cut them using a melon baller, set aside.
11Add the parsley and the cherry tomatoes to the mushrooms. Stir and cook for 3 to 4 minutes. Finally, add the apple pieces.
12Let the mixture cook for 3 minutes.
13Add the dumplings and quickly brown them.
14To serve, divide the dumplings and the garnish between the plates. Drizzle each plate with pumpkin seed oil.