Spinach Dumplings on Creamy Mushroom Sauce

Soak the rolls in warm water and squeeze them out well.

Peel and grate the cooked potatoes. Clean, wash and drain the spinach. Heat 1 tablespoon of oil in a saucepan, add the spinach and let it simmer until the spinach has collapsed. Put the spinach in a sieve and drain well. Use scissors to cut the spinach into large pieces.

Process potatoes, squeezed rolls, spinach (250 gr.) With flour, eggs, parsley, salt and pepper to form a dough. If the dumpling dough is too firm, add a little milk. If it is too loose, stir in a little breadcrumbs until it is has the desired strength.

With moistened hands, form about 12 dumplings from the dough. Cook for about 10 minutes in boiling salted water. Lift out of the water with a slotted spoon and do a cooking test, possibly extend the cooking time a little.

Clean the mushrooms and cut into thin slices. Peel off the shallot and cut into thin strips. Heat the rapeseed oil in a pan. Briefly sauté the mushrooms and shallots. Pour in the cream and simmer slightly. Season the sauce with salt and pepper.

Arrange the spinach dumplings with the mushroom cream sauce on plates and serve garnished with a little parsley.