🍽️ Crispy Spinach Dumplings with Garlic-Chervil Butter

Name: Crispy Spinach Dumplings with Garlic-Chervil Butter
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g spinach leaves; salt; 1 garlic clove; 250 g quark; 50 g freshly grated Parmesan; 2 eggs; breadcrumbs (as needed); lemon zest; pepper (from the mill); 2 spring onions; 1 handful chervil; 2 garlic cloves; 40 g butter; freshly grated Parmesan (for sprinkling)

316 kcal · 30 min · 4 servings

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Ingredients

600 g spinach leaves
salt
1 garlic clove
250 g quark
50 g freshly grated Parmesan
2 eggs
breadcrumbs (as needed)
lemon zest
pepper (from the mill)
2 spring onions
1 handful chervil
2 garlic cloves
40 g butter
freshly grated Parmesan (for sprinkling)

Instructions

1. Wash the spinach thoroughly and remove the tough stems.
2. Blanch the spinach leaves briefly in boiling salted water.
3. Shock the spinach immediately with cold water and squeeze it well.
4. Finely chop the spinach.
5. Peel the garlic and chop it finely as well.
6. Mix the spinach, garlic, quark, parmesan, and eggs in a bowl.
7. If the mixture is too soft, knead in some breadcrumbs.
8. Season the mixture with lemon zest, salt, and pepper.
9. Use two teaspoons to form small dumplings from the mixture.
10. Place the dumplings into boiling salted water.
11. Let the dumplings simmer gently for about 10 minutes.
12. Wash the spring onions and slice them diagonally into rings.
13. Wash the chervil, shake it dry, and chop it finely.
14. Crush the garlic.
15. Sauté the garlic and spring onions in hot butter for 1 to 2 minutes.
16. Add the chervil and the drained dumplings to the butter.
17. Toss everything briefly and distribute it onto plates.
18. Sprinkle the finished dumplings with parmesan and serve.

Nutrition per serving

kcal: 316
Protein: 22 g · Fett/Fat: 20 g · Carbs: 11 g