Spinach bread dumplings with Gorgonzola sauce

Ingredients for 6 servings:

• 6 rolls, stale
• 300 ml milk, warm
• 3 eggs, size M
• 1 pinch of nutmeg
• 500 g spinach
• 200 ml milk
• 200g Gorgonzola
• 200 g processed cheese
• breadcrumbs, if required

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

vegetarian

Cut 6 stale bread rolls into slices or cubes and soak in 300 ml of warm milk. In the meantime, remove any tough stems from the fresh spinach, blanch for 2 minutes, then refresh in ice-cold water. Drain, squeeze dry, and chop finely. After about 20 minutes, add 3 beaten eggs with a pinch of nutmeg, salt, pepper, and the spinach to the bread mixture. Knead the mixture gently. If the mixture is too wet, thicken with breadcrumbs. Form the mixture into about 12 dumplings and let them stand in a steamer or gently simmering water for 20 minutes. For the sauce, heat 200 ml of milk and melt 200 g of Gorgonzola and 200 g of processed cheese in the milk. It tastes heavenly and is a hearty, vegetarian dish.