Spinach dumplings with parmesan

Name: Spinach dumplings with parmesan
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 150 g young spinach; 2 Onions; 2 Garlic cloves; 70 g Butter; 400 g Ricotta cheese; 125 g dry tin loaf white bread; 4 Eggs (size M); 50 g grated mountain and parmesan cheese; 30 g Cornstarch; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Flour

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

150 g young spinach
2 Onions
2 Garlic cloves
70 g Butter
400 g Ricotta cheese
125 g dry tin loaf white bread
4 Eggs (size M)
50 g grated mountain and parmesan cheese
30 g Cornstarch
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Flour

Directions

1
Clean and wash the spinach, drain well, put some leaves aside for garnishing and chop the rest of the spinach coarsely. Peel onions and garlic and dice very finely. Heat 20 g butter in a frying pan, add onions and garlic and fry until translucent. Take out and let cool down
2
Pour the ricotta into a sieve and drain well. Coarsely grate the white bread. Mix ricotta and eggs well. Add onions, bread, cheese and starch and mix well. Mix in the spinach. Season to taste with salt and pepper
3
Leave covered for about 30 minutes. Then form 8 dumplings with floured hands (sticks a bit). Put the dumplings into a wide pot with boiling salted water, let them simmer at low heat for about 8 minutes until they rise
4
Meanwhile brown 50 g butter in a small saucepan. Lift the dumplings very carefully out of the water with a ladle (they are very tender and soft), let them drip off a little. Arrange two dumplings each with spinach leaves and browned butter on plates
5
Waiting time approx. 30 minutes