Spinach dumplings with grated cheese

Ingredients for 2 servings:

• 350 g spinach, fresh
• 375 g potatoes
• 30 g butter
• 1 garlic clove(s)
• 1 m.-sized onion(s)
• 1 egg(s)
• 3 tbsp cheese, grated, heaped tbsp
• 2 tbsp flour
• Salt
• nutmeg
• Pepper, freshly ground
• salt water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

It’s best to boil the potatoes in their jacket potatoes the day before. Grate the potatoes. Trim and wash the spinach, shake it dry, bring it to a boil briefly in a pot, and drain it in a sieve. Sauté the onion and garlic in butter until translucent. Chop the spinach slightly, add it, and sauté for 3 minutes. Then sprinkle with flour and stir. Add the cooled and grated potatoes, the egg, and the seasonings. Mix everything well. Form the dumplings with a spoon and let them simmer in gently boiling water with a little salt for 10 to 15 minutes. Carefully remove from the heat, arrange on a plate, and sprinkle with cheese. Tip: You can also replace the fresh spinach with frozen spinach. For a variation, you can also serve the spinach dumplings with onion melt or fried bacon and diced onions.