Spinach dumplings with mountain cheese

Ingredients for 4 servings:

• 500 g leaf spinach, frozen
• 200 g white bread from the previous day
• 125 ml milk
• e.g. vegetable stock paste or vegetable stock powder
• 60 g mountain cheese, spicy
• 2 eggs, size M
• salt and pepper
• Nutmeg, freshly grated
• 2 liters of vegetable broth
• 100 g butter
• 8 sage leaves
• Salt
• 200 g cherry tomatoes
• Parmesan, grated

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 10 minutes

vegetarian and delicious

It’s best to thaw the spinach in a colander and squeeze the excess water well with your hands. Finely dice the white bread and place it in a bowl. Heat the milk and season with the vegetable stock. Pour the hot milk over the chopped bread and let it infuse well. In the meantime, chop the spinach very finely, cut the mountain cheese into small cubes, and add it to the bread mixture. Add the eggs and season with salt, pepper, and nutmeg. Quickly mix the ingredients into a smooth mixture and let it infuse for about 30 minutes. In the meantime, heat the stock. Using a tablespoon, form dumplings from the dough and let them simmer in the stock for about 4-5 minutes. The stock should not boil, as otherwise the spinach dumplings could fall apart. In a pan, foam the butter with a little salt and the sage leaves. Drain the dumplings well, add them to the sage butter, and toss to coat. They can brown a little if they do. Halve the cherry tomatoes and add them, tossing briefly again. Deglaze with 1-2 ladles of hot stock. Arrange on plates, sprinkle with Parmesan cheese, and serve immediately.