Spinach dumpling with cheese sauce

Spinach dumpling with cheese sauce

Portions: 4
Preparation time: 30 minutes

Ingredients:

Spinach dumplings:

• 200g LAND-LEBEN spelt dumpling bread
• 180ml milk
• 220g frozen spinach leaves
• 1 onion
• 2 garlic cloves
• 1 tbsp butter
• 2 eggs
• 100g cheese (Parmesan or mountain cheese)
• 2 tbsp flour for binding
• salt
• pepper
• grated nutmeg
• 200ml whipped cream

Cheese sauce:

• 3 tbsp butter
• 1 small onion
• 2 tbsp flour
• 220ml vegetable soup
• 300ml whipped cream
• 110g grated cheese
• salt
• pepper

Preparation:

Spinach dumplings:

1. Put 3 tablespoons of water in with the frozen spinach into a pan and stir to defrost, then leave to cool.
2. Peel the onion and garlic and chop into small pieces.
3. Heat the butter in a non-stick pan, add the onion and garlic and cook until soft.
4. Finely grate the cheese and put to one side.
5. Squeeze the spinach well and chop into large pieces with a sharp knife.
6. Put the LAND-LEBEN spelt dumpling bread and the spinach, sautéed onions and garlic, flour and eggs into a bowl. Add in two thirds of the grated cheese.
7. Warm the milk and add to the other ingredients.
8. Season with salt, pepper and grated nutmeg and stir thoroughly.
9. Let the dumpling dough infuse for approx. 10 minutes.
10. In the meantime, bring the salted water to the boil.
11. With moistened hands, take the dumpling dough and shape into approx. 10 dumplings (the exact number will depend on the size). Cook for approx. 12 minutes in salted, boiling water.
12. Remove the spinach dumplings with a slotted spoon and leave to drain well.
13. Place 2-3 spinach dumplings on the plate together with the cheese sauce and serve.

Cheese sauce:

1. Peel the onions and chop into fine pieces.
2. Heat the butter in a pan.
3. Add the flour.
4. Pour in the soup and the whipped cream, stirring continuously with a whisk.
5. Let it boil down for approx. 5 minutes.
6. Add the grated cheese and stir until it has all melted.
7. Season the cheese sauce with salt and pepper.