Spinach – Parmesan – Dumplings
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 5 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g spinach leaves, frozen
- 1 tablespoon butter
- salt
- Pepper from the grinder
- 1 pack dumplings, half and half, ready-made product
- 150 g parmesan, rated
- Butter, for the mold
- 400 g sour cream
- 200 g sweet cream
- nutmeg
Print Recipe
Pin Recipe Instructions
- Thaw the spinach in a colander. Squeeze out the remaining liquid. Melt the butter in a saucepan, sauté the spinach and season with salt and pepper. Let the spinach cool down a little.
- Pour 1/2 liter of water into a bowl, stir in the dumpling powder and let the dough swell for 10 minutes. Knead 3 tablespoon Parmesan and the spinach into the dumpling dough.
- Shape the dough into 24 small dumplings and let them simmer in salted water for about 15 minutes until they float on the surface. Remove with a slotted spoon and drain.
- Preheat the oven to 200 degrees. Brush a baking dish with a little butter and put the dumplings in it.
- Mix together sour cream, cream and remaining parmesan. Season to taste with salt, pepper and nutmeg. Pour the mixture over the dumplings and bake in the oven on the middle rack for about 20 minutes until golden brown.
- Serve with a crunchy mixed leaf salad.
- Tip:
- I never rub the mold with butter and replace the cream with milk and water.
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