Spinach Dumplings

Ingredients for 4 people
300 g stale white bread, 125–250 ml lukewarm milk, 800 g spinach, 30 g butter, 1 garlic clove, 1 small onion, 2 eggs, salt, pepper, nutmeg, 1 tbsp flour, 2 tbsp breadcrumbs, 80 g butter, 4 tbsp grated Parmesan. Makes around 12 dumplings.

Preparation
Cut the bread into small pieces and moisten with milk as needed. Wash the spinach well and cook it in salted water. Drain, squeeze well and purée. Melt the butter, gently fry the garlic and finely chopped onion, then add the spinach and cook gently for five minutes. Add the eggs and spinach to the bread, mix well and season with salt, pepper and a pinch of nutmeg. Add the flour and breadcrumbs.

Shape the mixture into small dumplings and simmer gently in salted water for about 15 minutes.

Serve sprinkled with Parmesan and drizzled with melted butter.

We recommend pairing it with: