Spinach dumpling in gorgonzola nut sauce

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Onions peel, finely dice. Heat 1 tablespoon of oil. Fry half of the onions in it until transparent. Add frozen spinach and 100 ml water. Cover and defrost for about 15 minutes. Stir several times. Simmer open for 3-5 minutes until the liquid has evaporated.

2. 2

   Season with salt and pepper.

3. 3

   Use a peeler to remove some (approx. 1 tablespoon) of the Parmesan cheese. Grate the rest of the cheese and mix it with curd cheese, eggs and egg yolk. Mix in the spinach. Knead in the flour bit by bit (see

4. 4

   tip above). Season vigorously with salt and pepper. Form 8 dumplings from the mixture with lightly floured hands.

5. 5

   Bring plenty of salted water to the boil in a wide saucepan. Let the spinach dumplings simmer for 5-6 minutes at low heat.

6. 6

   Clean the mushrooms, possibly wash and halve them. Heat 1 tablespoon of oil. Fry the remaining onion cubes in it. Add the mushrooms and fry for about 5 minutes until golden brown. Season with salt and pepper. Deglaze with 1⁄4 l water and cream, bring to the boil.

7. 7

   Dice the gorgonzola and melt in it while stirring. Season to taste with salt and pepper.

8. 8

   Melt the butter. Drain dumplings well and fry them briefly all around. Chop the nuts. Arrange everything and sprinkle with walnuts and Parmesan shavings.

Nutrition Facts

KCAL
630 kcal

CARBS
42 g

FATS
36 g

PROTEINS
31 g