Spinach – Parmesan – dumplings

Ingredients for 4 servings:

• 300 g leaf spinach, frozen
• 1 tbsp butter
• Salt
• Pepper, from the mill
• 1 pack of dumplings, half and half, ready-made product
• 150 g Parmesan, grated
• Butter, for the mold
• 400 g sour cream
• 200 g sweet cream
• nutmeg

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Thaw the spinach in a sieve. Squeeze out any remaining liquid. Melt the butter in a saucepan, sauté the spinach, and season with salt and pepper. Let the spinach cool slightly. Put about 1/2 liter of water into a bowl, stir in the dumpling powder, and let the dough swell for 10 minutes. Knead 3 tablespoons of Parmesan cheese and the spinach into the dumpling dough. Form 24 small dumplings from the dough and let them stand in simmering salted water for about 15 minutes, until they float to the surface. Remove with a slotted spoon and let drain. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Brush a baking dish with a little butter and place the dumplings in it. Mix together the sour cream, cream, and remaining Parmesan cheese. Season with salt, pepper, and nutmeg. Pour the mixture over the dumplings and bake in the oven on the middle shelf for about 20 minutes, until golden brown. Serve with a crisp mixed leaf salad. Tip: I never butter the dish and replace the cream with milk and water.