Chard dumplings with walnut butter and parmesan

Name: Chard dumplings with walnut butter and parmesan
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 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

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

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

Directions

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
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
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
Peel Gouda with a peeler in thin shavings. Arrange dumplings on steamed chard and garnish with walnut butter and Gouda
5
Waiting time approx. 40 minutes