Spinatklößchen

Ingredients

• 200 g old white bread (or bakery dumpling bread)
• 200 ml milk
• 750 g spinach
• 1 onion
• 2 Garlic cloves
• 100 g butter
• 50 g dry quark (or fresh creamy ricotta)
• 50 g freshly grated Bergkäse
• 150 g flour
• 2 Eggs
• Salt
• pepper (from the mill)
• freshly grated nutmeg
• 50 g fresh parmesan

Instructions

1. 1.

   Slice the bread into thin slices, place in a bowl and pour milk over it. Let sit until the rest is absorbed.

2. 2.

   Remove all wilted leaves from the spinach and cut off thick stems. Thoroughly rinse the spinach in cold water, drain, then wash again. Drain well and roughly chop. Peel and finely chop the onion and garlic.

3. 3.

   Heat 1 tablespoon butter in a pan. Briefly sauté onion and garlic. Add spinach and cook until it wilts, stirring constantly; increase heat if liquid forms. Let spinach cool slightly, then strain to remove excess liquid.

4. 4.

   Add the spinach mixture, quark, ricotta, Bergkäse, flour, and eggs to the bread. Season with salt, pepper, and nutmeg. Mix thoroughly by hand and let the dumpling dough rest for about 15 minutes.

5. 5.

   Bring a large pot of salted water to a gentle simmer. Form smaller dumplings slightly larger than a ping‑pong ball from the dough. Drop them into the water one at a time, reduce heat. Cook in an open pot for about 15 minutes; the water should only bubble softly, not boil.

6. 6.

   Just before the end of cooking, cut the remaining butter into cubes and melt it in a pan until lightly browned for a nutty aroma. Do not over‑brown to avoid burnt flavor.

7. 7.

   Use a slotted spoon to remove the cooked dumplings from the pot, drain well, and place them on preheated deep plates. Drizzle with a little butter, sprinkle with Parmesan, and serve.

8. 8.

   Serve additional Parmesan in a small bowl for self‑service at the table.