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🍽️ Crispy Spinach Dumplings with Nutty Butter

659 kcal · 30 min · 4 servings

Ingredients

• 200 g stale white bread (or dumpling bread from the bakery)
• 200 ml milk
• 750 g spinach
• 1 onion
• 2 garlic cloves
• 100 g butter
• 50 g dry quark (or fresh creamy ricotta)
• 50 g freshly grated Alpine cheese
• 150 g flour
• 2 eggs
• salt
• pepper (from the mill)
• freshly grated nutmeg
• 50 g fresh parmesan

Instructions

1. 1. Slice the bread into thin pieces.
2. 2. Place the bread slices into a bowl.
3. 3. Pour the milk over the bread.
4. 4. Let the bread soak in the milk until you have prepared the other ingredients.
5. 5. Remove wilted leaves and thick stems from the spinach.
6. 6. Wash the spinach thoroughly in cold water.
7. 7. Rinse the spinach one more time.
8. 8. Let the spinach drain well.
9. 9. Chop the spinach roughly.
10. 10. Peel the onion.
11. 11. Peel the garlic clove.
12. 12. Finely chop the onion.
13. 13. Finely chop the garlic.
14. 14. Heat one tablespoon of butter in a pan.
15. 15. Sauté the onion and garlic briefly.
16. 16. Add the chopped spinach to the pan.
17. 17. Cook the spinach until it collapses.
18. 18. Stir the spinach regularly.
19. 19. Increase the heat if liquid forms.
20. 20. Let the spinach mixture cool down slightly.
21. 21. Let the spinach mixture drain well again.
22. 22. Add the drained spinach mixture to the soaked bread.
23. 23. Add the quark to the bowl.
24. 24. Add the ricotta to the bowl.
25. 25. Add the alpine cheese to the bowl.
26. 26. Add the flour to the bowl.
27. 27. Add the eggs to the bowl.
28. 28. Season the mixture with salt.
29. 29. Season the mixture with pepper.
30. 30. Season the mixture with grated nutmeg.
31. 31. Knead the mixture thoroughly by hand.
32. 32. Let the dumpling mixture rest for about 15 minutes.
33. 33. Fill a large pot with water.
34. 34. Bring the water to a boil.
35. 35. Salt the boiling water.
36. 36. Form small dumplings from the mixture.
37. 37. The dumplings should be slightly larger than ping pong balls.
38. 38. Add the dumplings to the water one by one.
39. 39. Reduce the heat after adding the dumplings.
40. 40. Cook the dumplings in the open pot for about 15 minutes.
41. 41. The water should simmer gently.
42. 42. Cut the remaining butter into large pieces.
43. 43. Melt the butter in a pot.
44. 44. Let the butter brown slightly to develop a nutty aroma.
45. 45. Make sure the butter does not become too dark.
46. 46. Lift the finished dumplings out of the pot with a slotted spoon.
47. 47. Let the dumplings drain well.
48. 48. Arrange the dumplings on pre-warmed deep plates.
49. 49. Drizzle the dumplings with the melted butter.
50. 50. Sprinkle the dumplings with Parmesan cheese.
51. 51. Serve the dumplings.
52. 52. Place the remaining Parmesan in a small bowl on the table.

Nutrition per serving

• kcal: 659
• Protein: 28 g · Fett/Fat: 35 g · Carbs: 57 g