Spinach dumplings in tomato sauce

Name: Spinach dumplings in tomato sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Low-fat curd; 2 Garlic cloves; 3-4 Stem(s) fresh or slightly dried thyme; 3 Onions, 2 tsp oil; 250 g Frozen leaf spinach; 7-10 Tbsp salt, pepper, nutmeg; 2 Egg yolk (Gr. M); 2 (20 g) str. tbsp. breadcrumbs; 1 (10 g) str. tbsp. cornflour; 1 can(s) (850 ml) Tomatoes; 8 discs (15 g each) Baguette

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Low-fat curd
2 Garlic cloves
3-4 Stem(s) fresh or slightly dried thyme
3 Onions, 2 tsp oil
250 g Frozen leaf spinach
7-10 Tbsp salt, pepper, nutmeg
2 Egg yolk (Gr. M)
2 (20 g) str. tbsp. breadcrumbs
1 (10 g) str. tbsp. cornflour
1 can(s) (850 ml) Tomatoes
8 discs (15 g each) Baguette

Directions

1
Line the sieve with a tea towel. Drain the curd in it. Peel and chop the garlic. Wash and pluck the thyme. Onions peel, in split
2
Fry half the garlic in 1 teaspoon of hot oil. Add undefrosted spinach and some water. Cover and defrost at low heat for about 15 minutes. Season with salt, pepper and nutmeg. Drain and allow to cool. Cut the spinach finely
3
Express quark well. Mix with egg yolk, breadcrumbs, starch and thyme. Fold in the spinach. Season with salt and pepper. Form approx. 12 small dumplings from the mixture. Let rest for about 10 minutes.
4
Fry the onions and the rest of the garlic in 1 tsp. hot oil. Add tomatoes and juice, chop coarsely. Bring to the boil and boil down for about 15 minutes until thick. Season to taste with salt and pepper
5
Let the dumplings simmer in boiling salt water in a wide pot for 10-15 minutes. Lift out and serve with the sauce. Sprinkle with parmesan cheese. Add baguette