Tyrolean spinach dumplings with Parmesan

Ingredients for 2 servings:

• 100 g leaf spinach, frozen
• ½ vegetable onion(s), chopped
• 25 g butter
• 2 eggs
• 65 ml milk
• 130 g dumpling bread
• Salt
• nutmeg
• 1 garlic clove(s), squeezed
• 1 tbsp, heaped Parmesan, grated
• 1 tbsp, heaped flour
• n. B. Flour for rolling the dumplings
• some butter flakes

Instructions

Working time approx. 30 minutes; Rest time approx. 12 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 57 minutes

as a side dish or on its own in vegetable broth

Thaw the spinach and cut into thin strips. Fry the onion in the butter until light brown. Whisk the eggs with the milk. Place the dumpling bread in a mixing bowl and pour the egg mixture over it, then season with salt. Add the spinach, nutmeg, garlic, cheese, and onion and mix evenly. Let the mixture stand for 8-12 minutes, then thicken with the flour. Form dumplings with wet hands. Roll them in flour and simmer gently in salted water for 10-12 minutes, depending on the size. Remove the dumplings with a slotted spoon, top each with a knob of butter, and keep warm on a plate.