Spinach dumplings with sage butter
Das perfekte Spinatnocken in Salbeibutter-Rezept.
Ingredients
Ingredients
250 g crustless white bread (from the day before)
200 ml Milk
150 g fresh spinach
1 Piece(s) small onion
1 Clove(s) Garlic
75 g Butter
2 Piece(s) Eggs (size M)
5 Tablespoon(s) Flour
Some Salt
Some Pepper
Some freshly grated nutmeg
2 Sage branches
50 g freshly grated South Tyrolean mountain cheese
Preparation
1. Cut the white bread into small cubes. Heat the milk slightly and drizzle over the bread cubes. Mix everything together and leave to swell for about 30 minutes. Clean the spinach, wash it thoroughly and chop it very finely. Peel the onion and garlic and dice it finely. Heat 1 tablespoon of butter in a pan and sauté the onion and garlic until translucent. Add the spinach and sauté briefly until dry. Add this mixture to the bread and knead with the eggs and enough flour to bind the mixture well. Season with salt, pepper and nutmeg.
2. Boil plenty of water in a wide pan and add salt. Use a wet spoon to scoop out portions of dough and use 2 spoons to shape them into dumplings. Place in the boiling water and leave to cook for about 5 minutes.
3. Remove the cooked dumplings from the water with a slotted spoon and allow to drain. Then place directly in the hot pan and lightly brown in butter. Wash the sage, shake dry and pick off the leaves. Add the remaining butter and allow to foam. Add the sage leaves, whole or picked, and briefly toss everything in the butter.
4. Divide the dumplings between plates and drizzle with the sage butter – if you like, you can also sprinkle some freshly grated mountain cheese on top.
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