Alpine Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g spinach leaves
- 2 onions)
- 2 cloves garlic)
- 7 tablespoon butter
- 200 g white bread from the day before yesterday
- 100 g parmesan in one piece
- 400 g ricotta
- 4 medium egg (s)
- 2 tablespoon breadcrumbs
- 30 g cornstarch
- Salt and pepper, black, from the mill
- some flour
Print Recipe
Pin Recipe Instructions
- Clean and wash the spinach leaves and spin dry very well. Peel off the onions and the garlic cloves and dice or chop both very finely. Melt 2 tablespoons of butter in a pan and sauté the onion with the garlic cubes for about 2 minutes. Then take it out and let it cool down.
- Coarsely grate the white bread and finely grate the parmesan. Mix the ricotta with the eggs in a large bowl. Add the onion and garlic mixture as well as the coarsely grated white bread, the breadcrumbs, the grated Parmesan and the cornstarch and stir everything well. Then stir in the spinach and season the mixture with a little salt and a few turns of black pepper from the mill. Cover and let the mixture rest for about 30 minutes. Then shape 8 dumplings from the mixture with floured hands.
- Bring plenty of salted water to the boil in a large, wide saucepan, add the dumplings and let simmer over a low heat for about 8 minutes until they rise.
- Brown 5 tablespoons of butter in a small saucepan.
- Carefully lift the dumplings out of the salted water with a slotted spoon, drain, distribute on plates and serve with the brown butter.
- A fresh salad goes well with it.
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