Spinach and ricotta cheese dumplings

Ingredients for 8 servings:

• 500 g toast bread
• 600 g fresh leaf spinach
• 400 g ricotta
• 200 g Gruyère or other spicy mountain cheese
• 1 m.-sized onion(s)
• 1 medium-sized garlic clove(s)
• 4 m.-sized eggs
• 6 tbsp wheat flour type 405
• 3 tbsp sunflower oil
• 2 tsp salt
• some nutmeg
• a little pepper, freshly ground
• 2 tbsp butter
• 40 g Parmesan, freshly grated for sprinkling

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 10 minutes

It’s best to cut the toast into small cubes the day before and let it dry a little. Remove any coarse stalks from the spinach leaves, wash the vegetables, and briefly blanch them in boiling salted water. Cool in cold water and squeeze the excess water out. Roughly chop the spinach. Finely dice the onion. Finely grate the garlic clove with a little salt using the back of a knife. Finely grate the cheese. Sauté the onions and garlic in the oil. Place the bread cubes in a bowl. Add the ricotta, spinach, grated cheese, and the sautéed onions and garlic. Add the eggs and flour. Season the mixture with salt, nutmeg, and pepper. Mix everything well by hand until smooth. Let it sit in the refrigerator for about 1 hour. Scoop out dumplings with a spoon and simmer them in plenty of salted water over low heat. Remove and let dry a little. Toss the dumplings in butter, serve, and sprinkle with Parmesan cheese.