Spinach and cheese dumplings with browned butter

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Finely dice the bread and let it soak in a bowl of lukewarm milk for about 30 minutes.

2. 2

   Place the frozen spinach in a pot with 75 ml water and bring to the boil. Cover and cook for about 8 minutes, stirring from time to time. Drain the spinach in a sieve and let it cool down.

3. 3

   Peel onion and garlic and dice very finely. Heat 2 tablespoons of butter in a small pan and sauté the diced onion and garlic. Set aside.

4. 4

   Now cut the gorgonzola into small cubes. Squeeze the spinach in portions and add to the bread. Add eggs, flour and the onion mixture and knead well with your hands. Now I season the mixture with salt, pepper from the mill and also some nutmeg.

5. 5

   Finally I kneaded the cheese under it (by the way, it tastes great with grated Parmesan cheese!). From the mass I form about 12 dumplings with a diameter of about 4 cm.

6. 6

   Bring plenty of salted water to the boil in a large pot. Let the dumplings simmer for 10-12 minutes. So that they do not disintegrate, the water should no longer boil effervescently. Then lift out the dumplings with a skimmer and let them drain well.

7. 7

   In the meantime brown 8 tablespoons of butter in a pot. Per plate I arrange approx. 3 dumplings and pour the butter over them. Possibly together with meat arrange.

Nutrition Facts

KCAL
520 kcal

CARBS
38 g

FATS
32 g

PROTEINS
16 g