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 bread dumplings in a bowl.
Step 2 of 13:
Heat butter in a small pan. Sauté diced onion and garlic over medium heat for about 3 minutes until translucent.
Step 3 of 13:
Deglaze with milk, bring to a boil once, and pour evenly over the bread dumplings. Set aside.
Step 4 of 13:
Blanch spinach in plenty of boiling salted water for about ½ minute. Drain in a sieve, rinse with cold water, drain well, and squeeze out any remaining liquid with your hands.
Step 5 of 13:
Roughly chop the spinach on a cutting board, place it in a measuring cup with the eggs, and purée finely with an immersion blender.
Step 6 of 13:
Add mountain cheese and season with 2 good pinches of salt, pepper, and nutmeg.
Step 7 of 13:
Add the spinach mixture to the soaked bread dumplings. Stir everything well and let it soak for 10 minutes.
Step 8 of 13:
Season the dumpling mixture again with salt, pepper, and nutmeg, and shape 8 equally sized dumplings (approx. 80 g each) with moistened hands.
Step 9 of 13:
Salt plenty of water in a pot and bring to a rolling boil. Add the dumplings and bring to a boil.
Step 10 of 13:
As soon as the dumplings float to the surface, reduce the heat and let them steep at low heat for about 20 minutes.
Step 11 of 13:
Shortly before serving, melt butter in a pan, add the hazelnut slivers 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 pan with hazelnut butter over medium heat for about 2 minutes.
Step 13 of 13:
Arrange the spinach dumplings with hazelnut butter on preheated plates. They can be served plain or, for example, with a creamy kohlrabi vegetable.
