South Tyrolean spinach dumplings

Ingredients for 3 servings:

• 2 small onions
• 200 g leaf spinach, cooked
• 2 tbsp butter
• 3 eggs
• 50 ml milk
• 100 g raclette cheese, diced
• 1 tbsp flour
• 150 g dumpling bread
• 1 clove(s) garlic
• nutmeg
• salt and pepper
• e.g. Parmesan
• some butter
• salt water

Instructions

Working time approx. 45 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Peel and finely chop the onions and garlic, and sauté in the butter. Finely chop the spinach leaves, add them, and season with salt, pepper, and nutmeg. Purée the spinach with the eggs. Add the puréed spinach, milk, cheese cubes, and flour to the dumpling bread and mix well. Cover and let rest for about 15 minutes. Meanwhile, bring salted water to a boil in a pot. Form dumplings with wet hands, place them in the salted water, and simmer for 10-15 minutes. Place the spinach dumplings on a plate and serve with grated Parmesan cheese and brown butter. Tips: For 200g of blanched spinach, you need about twice as much raw spinach. Young frozen spinach leaves work just as well. If you like, you can use a different cheese, but I prefer raclette cheese for the spinach dumplings.