Minced meat, spinach and tomato pan with bread dumplings

Ingredients for 3 servings:

• 400 g minced meat (half pork, half beef)
• 200 g young leaf spinach
• 250 g cherry tomatoes
• 6 dumplings (bread dumplings), cooked
• 1 onion(s)
• 2 cloves garlic
• 250 ml vegetable stock
• 2 tbsp cream cheese with herbs
• some fat, for frying (Rama Culinesse)
• some salt
• some pepper, mixed, from the mill
• some chives, in rolls
• 2 tbsp roux, instant, light

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel the onion and garlic and chop finely. Slice the bread dumplings. Halve the cherry tomatoes. Heat some Rama Culinesse in a large pan and fry the minced meat until crumbly. Add the diced onion and garlic, fry briefly, and season with salt and pepper. Then remove from the pan and fry the sliced ​​bread dumplings until golden brown, then remove and keep warm. Wash the spinach and add it to the pan while still dripping wet, and let it wilt. Deglaze with the vegetable stock, stir in the cream cheese, and season with salt and pepper. Bring to a boil, add the roux, stirring constantly, and simmer for about 1 minute. Add the already browned minced meat and the tomato halves and heat through. Serve on plates with the bread dumpling slices and sprinkle with chives. But it doesn’t necessarily have to be bread dumplings; potato dumplings, gnocchi or pasta also go very well.