Spinach Dumplings with Gorgonzola Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g bread roll (s), spelled or dumplin bread (whole rain)
- 1 small onion (s)
- 3 tablespoon butter
- 100 ml milk (more for whole grains)
- 2 large egg (s)
- 1 point spinach, sieve small pack frozen (or self-prepared)
- salt and pepper
- Parsley, garlic if you like
- 2 tablespoon spelled flour, to bind
- 1 point Gorgonzola, 00g - 25g
- 250 ml cream, (whipped cream)
- Tomato (s), quartered as a decoration
Print Recipe
Pin Recipe Instructions
- Cut the rolls into small cubes. Chop the onion, fry in butter, let cool down a little. Put the finely chopped bread in a bowl and mix with the parsley and roasted onion, mix everything well with the flour, finally add the milk, egg, salt, pepper (garlic), whisked over it, leave to stand for about 30-40 minutes. Stir in the defrosted spinach, if necessary thicken with a little flour. Shape dumplings with wet hands and cook in salted water for about 15 minutes. Dice the Gorgonzola. Heat the cream in a saucepan, mix with the cheese and simmer while stirring constantly. Serve the dumplings with sauce and tomato quarters.
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