Silk dumplings on a bed of spinach

Ingredients for 2 servings:

• 1 pack of dumpling dough, 750 g (silk dumplings)
• 350 g leaf spinach (frozen)
• 200 g cream
• 200 ml water
• 2 cloves garlic
• 200 g Gorgonzola, mild (dolce)
• salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

spicy with Gorgonzola and garlic

Thaw the spinach leaves in a sieve and squeeze out any excess water. Cut the Gorgonzola into small cubes. Form the dumpling dough into 5 flat cakes (150 g each). Peel the garlic and finely slice it. Pour the cream and water into a pan, add the garlic slices and Gorgonzola cubes, and bring everything to a slow boil. Stir frequently to melt the cheese. Then add the spinach leaves and bring back to a boil. Season to taste with salt and pepper. Add the potato cakes to the sauce and bring to a boil briefly. Cover and simmer gently over low heat for about 30 minutes. Let stand for another 10 minutes. This dish is a standalone vegetarian meal. Meat lovers will enjoy this with a naturally roasted pork schnitzel or pork salmon steak. Chicken breast (also naturally roasted) also goes very well with it.