Spinach and cheese dumplings with brown butter

Name: Spinach and cheese dumplings with brown butter
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 ml Milk; 200 g white bread from the day before; 2 small onions; 2 Garlic cloves; 7 TABLESPOONS Butter; 200 g young spinach; 100 g Hard cheese (e.g. Comté; piece); 2 Eggs (Gr. M); 50 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 ml Milk
200 g white bread from the day before
2 small onions
2 Garlic cloves
7 TABLESPOONS Butter
200 g young spinach
100 g Hard cheese (e.g. Comté; piece)
2 Eggs (Gr. M)
50 g Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Heat the milk lukewarm. Finely dice bread and place in a bowl. Pour milk over it and let it stand for about 30 minutes.
2
Peel onions and garlic and dice very finely. Heat 2 tablespoons of butter in a frying pan. Fry the onions and garlic until translucent. Remove and let cool. Clean and wash the spinach, drain well and chop coarsely.
3
Grate the cheese roughly. Add eggs, flour, onion mixture, spinach and cheese to the bread and knead well with your hands. Season well with salt and pepper. Form approx. 12 dumplings from the mixture with moistened hands.
4
Bring plenty of salted water to the boil in a wide saucepan. Let dumplings simmer in boiling water for 10-12 minutes. Remove dumplings with a skimmer and drain well.
5
In the meantime brown 5 tablespoons of butter in a small pot. Arrange dumplings with browned butter.