Spinach dumplings with Altbier cream and mushroom sauce

Ingredients for 4 servings:

• 500 g spinach, fresh
• 180 g Parmesan
• 100 g ricotta
• 2 eggs
• 50 g spelt bran
• 1 tsp vegetable broth, instant
• 80 g butter for frying
• 2 m.-large shallot(s)
• 250 g lean ham cubes
• 400 g mushrooms, brown
• 100 ml beer (Altbier), with a slightly bitter note, e.g. Schumacher Alt
• 200 ml cream
• 1 tbsp mascarpone
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp BBQ rub (Magic Dust)
• 2 tbsp clarified butter for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

without stale bread or breadcrumbs

This recipe omits stale bread or breadcrumbs, using spelt bran instead. The spinach dumplings are then cooked in a steamer—here, in the Thermomix Varoma—and then tossed in butter. To make the spinach dumplings, clean the spinach and blanch it in boiling water for about two minutes. Rinse the spinach with cold water, squeeze the water dry by hand, and chop it finely with a knife. Grate the Parmesan cheese and press the ricotta through a sieve. Place the eggs, Parmesan cheese, ricotta, the squeezed spinach, and the spelt bran in a saucepan and mix well. Form this mixture into 16 spinach dumplings. Fill the Thermomix with about one liter of water, add the vegetable stock, and bring to a boil using the Varoma setting. As soon as steam rises, steam the spinach dumplings for 20 minutes. Then add the butter to a non-stick pan and fry the steamed spinach dumplings over medium heat until golden brown. While the dumplings are cooking, prepare the Altbier, cream, and mushroom sauce. To do this, heat the clarified butter in a pan, sauté the finely diced shallots, and after about two to three minutes, add the diced ham. Once the diced ham is browned, add the sliced ​​mushrooms, season with salt and pepper, and fry. Deglaze the mushrooms with the Altbier, add the Magic Dust, and reduce the liquid. Finally, add the cream, bring to a boil briefly, and then add the mascarpone to the desired sauce consistency. To serve, first pour the sauce into a deep dish, add the spinach dumplings, and garnish with fresh Parmesan cheese if desired.