Spinach Dumplings with Creamy Sauce

Ingredients

• 400 g dumpling bread
• 180 ml milk
• 200 g fresh spinach leaves
• 1 onion
• 1 tbsp plant oil
• Salt
• black pepper (freshly ground)
• Nutmeg (freshly grated)
• 2 Eggs
• 40 g freshly grated Parmesan
• breadcrumbs (as needed)
• 2 tbsp butter
• 1.5 tbsp flour
• 200 ml dry white wine
• 300 ml whipping cream
• 2 tbsp freshly grated Parmesan
• 6 Cherry tomatoes
• 2 tbsp spinach strips

Instructions

1. 1.

   Place the dumpling bread in a large bowl. Bring the milk to a boil and pour it over the bread. Let it soak for about 15 minutes.

2. 2.

   Meanwhile, wash, rinse, dry, and roughly chop the spinach. Peel and finely dice the onion, then sauté it in oil until translucent. Add the spinach, let it wilt, and steam for 2 minutes.

3. 3.

   Add the spinach mixture to the soaked bread. Season with salt, pepper, and nutmeg. Beat in the eggs, sprinkle in the Parmesan, and knead everything together by hand. If necessary, add a little more breadcrumbs to make the dough workable.

4. 4.

   Bring plenty of salted water to a boil in a pot. Wet your hands and shape dumplings from the dough. Once all dumplings are formed, carefully drop them into the boiling water, then reduce heat. Let them simmer for about 20 minutes.

5. 5.

   In another pot, melt butter, sprinkle flour, lightly sauté, then pour in wine while stirring. Add cream and Parmesan, stir well, and let the sauce simmer for 3-4 minutes. Season with salt, pepper, and nutmeg.

6. 6.

   Wash the tomatoes, quarter them, remove seeds, and add to the sauce.

7. 7.

   When the dumplings float on the surface, gently lift them with a slotted spoon. Spread the sauce on plates, arrange the dumplings on top, and garnish with spinach strips if desired.