Creamy potato dumplings with spinach

Ingredients for 2 servings:

• 500 g Schupfnudeln, from the refrigerated section
• 1 onion(s)
• 2 garlic cloves
• 150 g cream cheese, natural
• 150 ml milk, 1.5% fat
• 100 ml cooking cream
• 200 g leaf spinach, frozen
• 1 ½ tbsp butter
• ½ tsp nutmeg powder
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian

Finely chop the garlic cloves and onion. Add the frozen spinach leaves to the pot and finish cooking. Season with half the nutmeg. Heat the butter in a pan and briefly fry the onions and garlic until golden brown. Add the dumplings and fry until golden brown. While the dumplings are frying, mix the cream cheese, milk, and cream and season with salt, pepper, and the remaining nutmeg. Once the dumplings look good, reduce the heat and add the sauce. Stir everything over medium heat until creamy. Add the spinach and stir in. Finally, season with salt and pepper and serve. 650 kcal per serving.