Spinach – potato – dumplings

Ingredients for 2 servings:

• 250 g potatoes
• 200 g spinach
• 1 roll (wheat roll)
• 50 g spelt flour
• 2 eggs
• 2 cloves garlic
• 75 g cheese (Gouda)
• 50 g Parmesan
• some cress
• herbal salt
• Nutmeg and pepper, freshly ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil or steam the potatoes with their skins on, then peel and mash with a fork. Blanch the spinach, chop finely, and squeeze the liquid. Cut the wheat bread rolls into small cubes and mix everything together with the eggs, flour, and cheese. If it’s too soft, add some breadcrumbs. Season generously with the spices, then let stand for a quarter of an hour. Form dumplings and let stand in not too much salt, boiling water for 15-20 minutes. Remove with a slotted spoon. Serve with either melted butter with garlic (or chopped herbs) or finely creamed mushrooms with melted onions. You can also serve the dumplings cold the evening before or the next day: Cut into slices and fry in a non-stick pan (use only a little oil, if at all), let cool, and marinate with a little balsamic vinegar and (if you like the flavor) pumpkin seed oil. Serve with fresh leaf salad.