Semolina dumplings on leaf spinach

Ingredients for 3 servings:

• 500 g fresh leaf spinach
• 1 onion(s)
• 1 clove(s) garlic, optional
• 100 g semolina
• 30 g butter
• 1 egg(s)
• 750 ml vegetable stock
• 75 g grated cheese, e.g. Gouda
• 75g Gorgonzola
• 200 ml cream
• salt and pepper
• nutmeg
• Butter for the mold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

vegetarian

For the semolina dumplings, bring the vegetable stock to a boil. Whisk the egg and butter until fluffy. Season with salt and nutmeg. Then add the semolina and form a thick paste. Add a little more butter or water if necessary. Then use a teaspoon to scoop out small dumplings (about 1/2 teaspoon in size – they will expand) and place them in the gently simmering stock. Cook for about 20 minutes. Skim the dumplings with a slotted spoon and set aside. The rest of the stock is not needed for this recipe. Wash the spinach and, while still dripping wet, place it in a saucepan. Let it wilt over high heat for 3-5 minutes, stir, and allow most of the liquid to evaporate. Chop the onion and, if desired, the garlic and sauté in a pan with a little butter until translucent. Then add the spinach and cook for 2-3 minutes. Season with salt, pepper, and nutmeg. For the topping, combine the cream, grated cheese, and finely chopped Gorgonzola. Season with salt and pepper. Butter a baking dish, spread the spinach leaves in the dish, and top with the semolina dumplings. Pour the cream mixture over the top. Bake in the oven at 200°C for about 20 minutes.