Potato and feta dumplings with spinach and cream cheese sauce

Ingredients for 4 servings:

• 750 g dough (dumpling dough) from the refrigerated section
• 100 g sheep’s cheese
• salt water
• 1 large red onion
• 10 g butter
• 100 ml vegetable stock
• 50 ml milk
• 1 cup cream cheese
• 150 g spinach (spiced spinach, frozen), thawed

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cut the feta cheese into 8 cubes, then shape the dough into 8 dumplings and fill each with a cube of cheese. Seal the dumplings, place them in boiling salted water, and let them simmer for 20-25 minutes. In the meantime, prepare the sauce. Dice the onion and sweat it in butter, then add the stock and milk. Stir in the cream cheese well and bring everything to a boil briefly. Now add the spiced spinach and simmer for 5 minutes over low heat. Serve the dumplings with the sauce in a deep dish. I usually make double the amount of sauce because people like to eat it that way.