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🍽️ Spinach Dumplings

413 kcal · 30 min · 4 servings

Ingredients

• 350 g floury potatoes
• 2 stale rolls
• 200 g spinach
• 150 g crème fraîche
• 1 tbsp flour
• 1 egg
• salt
• pepper (from the mill)
• nutmeg
• 1 clove garlic
• 60 g butter
• coarsely grated parmesan

Instructions

1. 1. Wash the potatoes thoroughly, peel them, and cook them in salted water for about 25 minutes, then drain and press them through a potato ricer.
2. 2. Wash the spinach, sort it, and wilt it in a little boiling water, then drain, let it cool briefly, squeeze it out lightly, and chop it finely.
3. 3. Cut the rolls into small cubes.
4. 4. Mix the potatoes, spinach, roll cubes, crème fraîche, flour, and egg well together and season with salt, pepper, and nutmeg.
5. 5. Cover the mixture and place it in the refrigerator for about 20 minutes.
6. 6. Then shape the dumplings and place them in boiling salted water, let them steep for 15 minutes; the water should only simmer gently. The dumplings are done when they rise to the surface.
7. 7. Drizzle the spinach dumplings with brown butter and serve sprinkled with parmesan.

Nutrition per serving

• kcal: 413
• Protein: 10 g · Fett/Fat: 26 g · Carbs: 34 g