Spinach Dumplings with Mountain Cheese Foam and Tomato-spinach Vegetables

5 from 6 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 5 people
Calories 219 kcal


For the dumplings:

  • 200 g Baby spinach
  • 2 tbsp Creme fraiche Cheese
  • 80 g Butter
  • 4 Pc. Egg yolk
  • 100 g Parmesan
  • 6 disc Toast
  • 2 Pc. Clove of garlic
  • 0,5 tsp Nutmeg fresh
  • Salt
  • Pepper

For the mountain cheese foam:

  • 1 Pc. Onion
  • 0,5 Pc. Lemon
  • 2 tbsp Creme fraiche Cheese
  • 2 tbsp Butter
  • 100 g Strong mountain cheese
  • 200 ml Poultry stock
  • 1 pinch Cayenne pepper
  • 1 pinch Black pepper
  • 1 pinch Salt

For the tomato and spinach vegetables:

  • 200 g Baby spinach
  • 1 Pc. Spring onions fresh
  • 12 Pc. Cherry tomatoes
  • 1 tbsp Butter


The dumplings:

  • Put 6 large slices of toast in a bowl and cut them into small pieces beforehand, or chop them with a food processor. This is important because the dumplings are quite small and no pieces should stick out.
  • 4 Add egg yolks, 2 tbsp creme fraiche, 6 tbsp Parmesan and season with salt, pepper and nutmeg.
  • Heat a little butter in the pan. Chop the garlic, roughly chop the parsley and sauté the spinach in the pan.
  • Then cut / chop the whole thing very small and knead everything together into small dumplings of about 30 g per ball.

The mountain cheese foam:

  • Finely dice the onion and sweat in butter until translucent. Add the poultry stock and reduce for about 3-4 minutes. Add 2 tablespoons of creme fraiche and the juice of half a lemon.
  • Season to taste with salt, cayenne pepper and black pepper and then stir in the grated mountain cheese together with half a tablespoon of butter. Wait on low to medium heat until all of the cheese has risen in the stock.
  • Before serving, foam up the mountain cheese with a hand blender. To do this, hold the pot at a slight angle and at the same time hold a large ladle behind the hand blender.
  • The cheese foams particularly well behind the spoon. If the sauce is too hot, it won't be really frothy. Then add a little milk if necessary.

The tomato and spinach vegetables:

  • Cut the spring onions into fine rings and halve the cherry tomatoes. Just before serving, sauté the spring onion in butter, add the spinach and sauté for 2-3 minutes. Then add the tomatoes for 1-2 minutes.
  • Arrangement tip: Spread the tomato-spinach-vegetables in the middle of the plate, place 2-3 dumplings on top. Pour the mountain cheese foam around the outside and drape the grated Parmesan on top of the dumplings at the end.


Serving: 100gCalories: 219kcalCarbohydrates: 7.4gProtein: 6.2gFat: 18.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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