Spinach Dumplings

Ingredients

• 250 g frozen spinach
• 250 g day-old white bread
• 45 ml milk (1.5% fat)
• 40 g alpine cheese (1 piece)
• 0.5 onion
• 1 Garlic clove
• 3 tbsp butter (45 g)
• 1 egg
• Salt
• Pepper
• Grated nutmeg
• 1 tbsp walnut kernels (15 g)

Instructions

1. 1.

   Let frozen spinach thaw, then cook in a pot with water according to package instructions. Cool, wrap in a cloth, squeeze out excess liquid until about 125 g remains, and roughly chop.

2. 2.

   Cut bread into 5 mm cubes. In a bowl pour over milk. Grate 20 g of cheese finely, dice the rest very small. Peel and finely chop onion and garlic.

3. 3.

   Heat 1 tbsp butter in a pan. Sauté onion and garlic over medium heat for 2-3 minutes until translucent. Blend spinach and egg into a smooth puree. Add spinach mixture and cheese cubes to bread. Season with salt, pepper, and freshly grated nutmeg.

4. 4.

   With damp hands shape the dough into eight dumplings. Boil in salted water on low heat for 12–15 minutes.

5. 5.

   Meanwhile, roughly chop walnuts. Melt remaining butter in a saucepan over medium heat. Lift spinach dumplings from water, drain, and toss with butter, then sprinkle with walnuts and leftover cheese.