Summary

Ingredients

• 1 kg spinach leaves, frozen
• 100 g rolls, from the day before, approx. 3 pieces
• 80 g bread (Schüttelbrot or Vinschauer)
• 150 ml milk
• 5 stems parsley
• 2 onions)
• 2 piece (s) garlic clove (s)
• 100 g butter
• 180 g cheese (Gruyère)
• 2 medium egg (s)
• 60 g flour
• salt
• pepper
• nutmeg
• 300 ml vegetable stock
• 50 g parmesan cheese

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Instructions

1. Thaw spinach leaves and drain well.
2. Cut the rolls into small cubes about 5 mm. Crush Schüttelbrot into crumbs, by hand or with a food processor. Pour slightly warmed milk over the bread and rolls.
3. Chop parsley. Peel and dice the onion and garlic cloves and sauté in a little butter until translucent.
4. Squeeze out the spinach well and chop finely. Add to the onions and sauté briefly. Add the spinach and parsley to the bread in the bowl and mix. Cut the Gruyere into fine cubes. Add eggs and flour to the bread mixture. Mix in the cheese. Season with salt, pepper and nutmeg.
5. Let the mass rest covered for 45 minutes. Then form approx. 18 small dumplings (diameter approx. 4 cm).
6. I wrapped the dumplings in cling film and closed them tightly so that cheese doesn`t leak out and the dumplings don`t fall apart. But you don`t have to do that, of course you can prepare them with a little more flour and cook them like normal bread dumplings.
7. Both variants are cooked like this:
8. Bring salted water to the boil, carefully add the dumplings. Bring the water to a boil and then reduce the temperature. With the pot closed, let the dumplings simmer for 12-15 minutes.
9. Take the dumplings out of the water and let them drain briefly (paper towel, sieve). Bring 80 g butter and the broth to a boil in a pan. Swirl the dumplings in the boiling broth until the liquid is almost completely reduced. Serve the dumplings with butter stock and parmesan.