Summary

Ingredients

• 2 spring onion (s)
• 0.5 ½ vegetable onion (s)
• 2 cloves garlic)
• 200 g spinach leaves, or better baby spinach
• 150 ml milk
• 350 g white bread or rolls, stale
• 140 g cheese, e.., Edam or beer cheese, rated
• 2 egg (s)
• salt and pepper
• some nutmeg, freshly grated
• 100 g butter
• 100 g parmesan cheese
• water (salt water), boiling

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Instructions

1. Cut the spring onion into fine rings, finely chop the vegetable onion and garlic and sweat everything in a little butter. Blanch the spinach leaves and drain well or press out and cut into small pieces (approx. 2 x 2 cm).
2. Dice white bread or rolls, mix with lukewarm milk and allow to swell. Then mix with the sweated onions, grated cheese, eggs, spinach and spices and knead to form a dumpling dough. Let the mixture swell for about 20 minutes.
3. Form dumplings, soak in the boiling salted water and simmer for about 15 minutes. Melt the remaining butter and brown it lightly. Serve the dumplings with the brown butter and grated Parmesan.