Potato – Morel – Dumplings

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 1 hr
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 kg potato (s), floury cooking
  • 15 g morels, dried
  • 3 onion (s)
  • 60 g butter
  • 350 ml cream, (Cremefine)
  • 500 g spinach, cleaned
  • 100 g cornstarch
  • 6 small egg yolks
  • 2 tablespoon almond (s), peeled, chopped
  • salt
  • pepper
  • nutmeg
  • Flour
Potato – Morel – Dumplings
Potato – Morel – Dumplings

Instructions

  1. Boil and peel the potatoes the day before, cover and chill. Soak the morels in 150 ml of lukewarm water for 1 hour. Finely dice the onions. Rinse the morels again in the sieve under running water, squeeze them out lightly and cut them roughly. Let the morel water run through a sieve lined with kitchen paper and remove the sand.
  2. Heat 20 g butter in a small saucepan and fry 1/3 of the onions in it until translucent. Add morel water and 150 ml cream and boil down creamy and thick for 20-25 minutes over medium heat. Add the morels for the last 5 minutes. Season to taste with salt and pepper. Let cool down.
  3. Blanch the spinach in boiling salted water, rinse and drain. Squeeze out well and chop roughly. Press the potatoes through a press into a large bowl. Season with salt, pepper and nutmeg. Add cornstarch and 2 egg yolks and work into a smooth dough. Shape into a roll on a floured work surface, divide into 4 equal pieces and shape into flat cakes. Press a deep depression in the middle and add 1-1.5 tablespoon. Add morel filling and 1 egg yolk. Carefully shape into dumplings and let simmer uncovered in slightly simmering salt water for about 20 minutes.
  4. Roast the almonds in a pan without fat. Heat the remaining butter in a saucepan and sauté the remaining onions until translucent. Add the spinach and the rest of the cream and cook over a medium heat for 4-5 minutes. Season with salt, pepper and nutmeg. Carefully lift the dumplings out of the water with a slotted spoon, drain and serve with the spinach. Sprinkle the almonds on top and serve immediately.

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