Four Cheese Spinach Dumplings with Melted Butter

Ingredients

• 200 g frozen spinach
• 800 ml milk
• 350 g coarse wheat semolina
• 1 onion
• 2 Garlic cloves
• 1 tbsp butter
• 30 g ricotta
• 50 g Gorgonzola
• 30 g aged cheese
• 4 eggs
• Salt
• pepper (ground)
• a pinch freshly ground nutmeg
• breadcrumbs (as needed)
• 100 g butter
• 50 g freshly grated Parmesan

Instructions

1. 1.

   Thaw the spinach and drain it on a sieve.

2. 2.

   Bring the milk to a boil and sprinkle the semolina into the boiling milk. Let it simmer briefly, remove from heat and let it stand for 15 minutes to absorb liquid.

3. 3.

   Preheat the oven to 180°C (350°F) with both top and bottom heating. Grease a baking dish.

4. 4.

   Peel and finely chop the onion and garlic. Heat butter in a pan and sauté the onions with garlic until translucent.

5. 5.

   Mix ricotta with Gorgonzola. Grate the aged cheese finely.

6. 6.

   Finely chop the thawed spinach. Combine semolina, onions, spinach, cheeses, and eggs; mix well and season with salt, pepper, and nutmeg. If the mixture is too wet, fold in breadcrumbs to desired consistency.

7. 7.

   Using two tablespoons of water, scoop out dumplings from the mixture and place them in the greased baking dish. Dot each with butter flakes and bake covered for 25 minutes in the preheated oven.

8. 8.

   Remove the lid 10 minutes before the end of cooking time.

9. 9.

   Serve the dumplings on hot plates, pour melted butter over them, and sprinkle with grated Parmesan.

10. 10.