Spinach dumplings with Gorgonzola sauce

Ingredients for 2 servings:

• 150 g roll(s) (spelt rolls) or wholemeal dumpling bread
• 1 small onion(s)
• 3 tbsp butter
• 100 ml milk (more if whole grain)
• 2 large eggs
• 1 pack of frozen pureed spinach, approx. 200 g (or homemade)
• salt and pepper
• Parsley, garlic if you like
• 2 tbsp spelt flour, for binding
• 1 pack of Gorgonzola, approx. 100 – 125g
• 250 ml cream (whipping cream)
• Tomato(s), quartered, for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

vegetarian main course

Dice the bread rolls. Finely dice the onion, fry in butter, and let cool slightly. Place the chopped bread in a bowl and toss with the parsley and toasted onion. Mix everything well with the flour. Finally, add the milk, egg, salt, and pepper (garlic), and let stand for about 30-40 minutes. Stir in the thawed spinach, thickening with a little flour if necessary. With wet hands, form dumplings and cook in salted water for about 15 minutes. Finely dice the Gorgonzola. Heat the cream in a saucepan, mix with the cheese, and simmer, stirring constantly. Serve the dumplings with the sauce and tomato quarters.