Summary

Ingredients

• 1 packet spinach leaves, frozen
• 12 small dumplings, (potato dumplings)
• 1 cup crème fraîche with herbs
• 2 packs mozzarella, OR:
• 1 bag cheese, grated, for gratinating
• salt and pepper
• Vegetable broth, instant

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Instructions

1. Boil the spinach leaves, pour off the water (also squeeze the water out of the spinach leaves) and then mix with the crème fraîche mug. Finally, season with spices (e.g. salt, pepper or vegetable stock). Cook the potato dumplings as described and then chop them up in a baking dish.
2. 3. Spread the spinach and cremè fraîche over the chopped potato dumplings.
3. 4. Cut the mozzarella into thin slices and spread over the spinach leaves. (alternatively: grated cheese)
4. 5. Bake the casserole in a preheated oven at 200 ° top and bottom heat until the cheese has melted (about 5-10 minutes).