John Myers
Contents
show
Ingredients
for the spinach dumplings
- 1 Onion
- 50 ml Olive oil
- 300 g Fresh or frozen spinach
- 300 g Dumpling bread or 6 dry rolls
- 200 ml Vegetable broth
- 2 Free range eggs
- 1 tbsp Finely chopped parsley
- Salt pepper
for the wild garlic gorgonzola sauce
- 1 Onion
- 2 tbsp Butter
- 2 tbsp Flour
- 100 g Gorgonzola
- 400 ml Vegetable broth
- 2 bunch Fresh wild garlic approx. 50 gr
- 100 ml Cream
- Salt pepper
Instructions
Preparation of the spinach dumplings
- Peel, wash and finely chop the onion. Heat the olive oil and sweat the onion cubes in it. Add the squeezed spinach and steam for 4 minutes, then leave to cool.
- Cut the rolls into small cubes and place in a bowl. Mix the eggs with the vegetable stock, salt and pepper well and pour over the bread cubes. Mix in the spinach and onion mixture and the parsley, season with salt and pepper and knead (ideally with your hands). Cover the spinach dumpling mixture and let it steep for 2 hours (or more).
- Form dumplings from the spinach dumpling mass with moistened hands. Bring plenty of salted water to the boil in a large saucepan, reduce the heat (water should be gentle) and cook the spinach dumplings in it for 10-12 minutes. At the beginning of the cooking time, gently shake the pot or, if necessary, remove the spinach dumplings from the bottom so that they do not stick to the bottom.
Preparation of wild garlic gorgonzola sauce
- Wash the wild garlic, drain and roughly chop.
- Peel, wash and dice the onion. Melt the butter in a saucepan and sweat the onion cubes in it, dust with flour, fry briefly. Add the crumbled Gorgonzola and pour the vegetable stock while stirring. Add half of the wild garlic and cover and simmer for 10 minutes.
- Add the rest of the wild garlic and the cream. Puree with a hand blender and season to taste.
Serving
- Place a mirror of wild garlic on a preheated plate, place 2 or 3 spinach dumplings on top, garnish with wild garlic leaves.
info
- The spinach bread mixture makes 10 dumplings. These can be frozen wonderfully.
- The wild garlic loses its aroma through warmth or heating, so it should always be added at the end.
- The dumplings will be nice and fluffy and soft if they are only cooked over a low heat without a lid, i.e. H. Let the dumplings steep, do not boil fizzy, otherwise the dumplings will overcook.
- And here's a very hot tip for all those who are not yet well versed in cooking dumplings: If you add cornstarch (approx. 1 tbsp) to the salted water, they won't disintegrate.
- Have fun with the preparation and bon appetite!
Nutrition
Serving: 100gCalories: 182kcalCarbohydrates: 4.5gProtein: 3gFat: 17g
