Cheese and potato dumplings on a bed of spinach

Ingredients for 4 servings:

• 600 g potatoes
• 90 g flour
• 30 g semolina
• 1 egg(s)
• e.g. parsley, fresh
• salt and pepper
• nutmeg
• 100 g Gouda, in one piece
• 200 g spinach, fresh
• Butter for frying
• 1 garlic clove(s)
• Emmental cheese, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

To make the dumplings, boil the potatoes with their skins on for about 20 minutes, drain, and let cool slightly. Peel the potatoes and mash them with a potato ricer. Add the flour, semolina, parsley, and egg to the potato mixture and season to taste. Knead the mixture into a nice dough. Cut the Gouda cheese into cubes and wrap each one in the dumpling. Form about 14 dumplings from the dough. Bring a pot of salted water to a boil and add the dumplings. When they rise to the surface, they are done. Add a little butter and a crushed garlic clove to a pan and heat through. Briefly sauté the spinach leaves and place them in a baking dish. Briefly fry the dumplings in the same pan until lightly browned. Place the dumplings in the baking dish on top of the spinach leaves. Sprinkle everything with some grated Emmental cheese and place it in a preheated oven (200°C top/bottom heat) for 10 minutes until the cheese is melted. Serve with a nice piece of fish or meat.