Chard dumplings with walnut butter and parmesan

Arlie Wyatt
5 1
50 mins
50 mins


Servings: 4
  • 5 Bread rolls (50 g each, from the previous day)
  • 200 ml Milk
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 Onion
  • 2 TABLESPOONS Sunflower oil
  • 1 kg red chard
  • 2 Eggs (size M)
  • 30 g Walnut kernels
  • 80 g Butter
  • 30 g aged Gouda cheese


  1. 1

    Cut the rolls into fine slices. Bring milk to the boil and pour over the rolls. Season with salt and pepper and let it stand for about 45 minutes

  2. 2

    Peel and finely chop the onion. Heat 1 tablespoon of oil and sauté the onion cubes in it until transparent. Wash the chard and shake dry. Cut approx. 1/3 finely, the remaining 2/3 roughly into pieces. Heat 1 tablespoon of oil in a frying pan. Sauté finely chopped chard for 3-4 minutes, remove. Knead the eggs, diced onion and steamed chard into the bread roll mixture. Form approx. 8 dumplings from the mixture with wet hands. Put the dumplings into plenty of boiling salted water and let them simmer in an open pot for about 15 minutes

  3. 3

    In the meantime, heat 1 tablespoon of oil in a wide frying pan. Steam the remaining chard for about 5 minutes, turning the pan. Season with salt and pepper. Chop the walnut kernels smaller. In a second pan roast the walnut kernels without fat a little bit, add butter and let them brown slightly

  4. 4

    Peel Gouda with a peeler in thin shavings. Arrange dumplings on steamed chard and garnish with walnut butter and Gouda

  5. 5

    Waiting time approx. 40 minutes

Nutrition Facts

580 kcal
40 g
38 g
18 g

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