Spinach Dumplings with Parmesan Butter

Ingredients

• 400 g bread crumbs
• 180 ml milk
• 150 g fresh spinach leaves
• 1 onion
• 1 tbsp plant oil
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 2 Eggs
• 60 g freshly grated Parmesan
• bread crumbs (as needed)
• 80 g Butter

Instructions

1. 1.

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

2. 2.

   Meanwhile wash, dry, and finely chop the spinach. Peel and finely chop the onion, then sauté in oil until translucent. Add the spinach, cook until wilted, then remove from heat.

3. 3.

   Add the soaked bread crumbs to the spinach mixture, season with salt, pepper, and nutmeg, beat in the eggs, sprinkle 40 g parmesan, and knead well by hand. If necessary, add a bit more bread crumbs to make the dough workable.

4. 4.

   Bring plenty of salted water to a boil in a pot. Wet your hands and form dumplings from the dough. Once all are shaped, gently drop them into the boiling water and reduce heat. Simmer for about 20 minutes.

5. 5.

   Melt butter in a saucepan. Remove the dumplings with a slotted spoon, drain, plate, and drizzle with the melted butter. Sprinkle with freshly grated parmesan before serving.