Spinach dumplings with mountain cheese in hazelnut butter
These aromatic spinach dumplings combine alpine cuisine with refined sophistication. Light, moist, and enhanced with tangy mountain cheese, they are tossed in nutty hazelnut butter, giving them a particularly intense flavor. An uncomplicated yet elegant dish, perfect as a vegetarian main course or as a special side dish.
40 min
Total Time
22 min
Cooking Time
18 min
Preperation Time
Ingredients
| 200 g | Bread dumplings |
| 20 g | Butter |
| 60 g | Onion, peeled and finely diced |
| ½ | clove of garlic, peeled and finely chopped |
| 100 ml | Milk |
| 200 g | Washed and cleaned spinach leaves |
| a little salt | |
| 3 | Organic eggs (L) |
| 50 g | aromatic mountain cheese, finely grated |
| A little freshly ground black pepper | |
| freshly grated nutmeg | |
| FOR THE HAZELNUT BUTTER: | |
| 20 g | Butter |
| 20 g | Roasted hazelnut flakes |
| a little salt |
Instructions
Step 1 of 13:
Place the dumpling bread in a bowl.
Step 2 of 13:
Heat the butter in a small Frying Pan. Sauté the diced onion and garlic over medium heat for about 3 minutes until translucent.
Step 3 of 13:
Deglaze with milk, bring to a brief boil, and pour evenly over the dumpling bread. Set aside.
Step 4 of 13:
Blanch the spinach in plenty of boiling salted water for about ½ minute. Drain in a colander, rinse with cold water, drain well, and squeeze out the remaining liquid with your hands.
Step 5 of 13:
Roughly chop the spinach on a cutting board, place it in a measuring jug with the eggs, and blend finely with a hand blender.
Step 6 of 13:
Add the mountain cheese and season with 2 generous pinches of salt, pepper, and nutmeg.
Step 7 of 13:
Add the spinach mixture to the soaked dumpling bread. Mix everything well and leave to rest for 10 minutes.
Step 8 of 13:
Season the dumpling mixture again with salt, pepper, and nutmeg, then shape into 8 evenly sized dumplings (approx. 80 g each) with moistened hands.
Step 9 of 13:
Generously salt plenty of water in a pot and bring to the boil. Add the dumplings and bring back to a boil.
Step 10 of 13:
As soon as the dumplings float to the surface, reduce the temperature and let them steep over low heat for about 20 minutes.
Step 11 of 13:
Just before Serve, let the butter foam in a Frying Pan, then add the hazelnut flakes and 1 pinch of salt.
Step 12 of 13:
Lift the hot dumplings out of the water with a slotted spoon, let them drain briefly, and toss them in the hazelnut butter in the Frying Pan over medium heat for about 2 minutes.
Step 13 of 13:
Arrange the spinach dumplings with hazelnut butter on prewarmed plates. They can be served on their own or, for example, with a creamy kohlrabi vegetable side.
