Zweierlei Knödel

Ingredients

• 200 g White bread
• 100 g Gorgonzola
• 2 tbsp chive rings
• 3 spring onions
• 1 egg
• 6 buckwheat flour
• 3 wheat flour
• Salt
• 0.25 milk
• 300 g spinach
• 3 rolls
• 125 ml milk
• 1 tbsp butter
• 2 Eggs
• 0.5 finely chopped onion
• 2 tbsp flour
• Salt
• Pepper
• nutmeg
• breadcrumbs

Instructions

1. 1.

   Remove the crust from the bread and cut into cubes, add the beaten egg and milk and let rest briefly. Then add the chives, finely chopped spring onions, cubed cheese, salt and flour and mix well. Shape the dumplings and simmer in salted water for about 20 minutes.

2. 2.

   Wash, rinse, and blot spinach dry; then blanch it in lightly boiling salted water until wilted, drain, shock in cold water, squeeze out excess moisture, and roughly chop. Sauté spinach in hot butter with onion. Season with salt, pepper and nutmeg.

3. 3.

   Add the chopped, milk-soaked rolls to a bowl with beaten eggs, spinach, salt and pepper. If the dough is too soft, add more breadcrumbs. Then stir in flour, form dumplings and simmer in salted water for about 20 minutes.