Mangold dumplings made from old bread rolls

Ingredients for 3 servings:

• 300 g dumpling bread or stale rolls, diced
• ⅛ liter milk
• 3 eggs
• 1 small onion(s)
• 1 garlic clove(s)
• 2 tbsp butter
• 250 g chard
• salt and pepper
• nutmeg
• 2 tbsp flour, if desired
• e.g. Parmesan
• some butter, browned

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Whisk the milk and eggs thoroughly, then pour over the bread and let it sit. Meanwhile, dice the onions and garlic and sauté in the butter. Mix with the bread mixture. Briefly blanch the chard in boiling water, drain, and finely chop. Add it to the dumpling mixture along with the spices and mix well. Form the mixture into small dumplings and let them rest in lightly boiling salted water for 15 minutes. If the mixture is too soft, add a little more flour before forming the dumplings. Drizzle the browned butter over the dumplings and serve sprinkled with Parmesan cheese.