Description
Delicious spinach dumplings paired with a creamy mushroom sauce, perfect for family dinners or gatherings.
Ingredients
Scale
- 5 g oil for frying
- ½ onion (for dumplings)
- 500 g frozen spinach (50/50 pureed spinach and leaf spinach)
- 1 package low-fat cottage cheese (250 g)
- 3 eggs
- Approximately 100 ml milk
- 250 g bread cubes (or stale bread cut into cubes)
- 20 g grated Parmesan cheese or Bergkäse cheese
- Salt, pepper, nutmeg
- 10 g oil for frying (for sauce)
- ½ onion (for sauce)
- 500 g mushrooms
- 300 ml milk (for sauce)
- 10 g cornstarch
- 20 g grated Parmesan cheese or Bergkäse cheese (for sauce)
- Spices: salt, vegetable broth granules, pepper, frozen herbs, chopped parsley
Instructions
- Heat oil in a pan. Finely chop the onion and sauté until translucent.
- Thaw frozen spinach and press out excess liquid.
- In a bowl, mix spinach, cottage cheese, eggs, milk, and sautéed onion. Season with salt, pepper, and nutmeg.
- Fold in bread cubes and grated cheese. Let rest for about 10 minutes.
- For the sauce, slice mushrooms and chop onion. Sauté onions until translucent, then add mushrooms and fry until golden brown.
- Pour in milk and season to taste. Mix cornstarch with a little milk to make a slurry, then stir into sauce until thickened.
- Stir in grated cheese until melted.
- Bring salted water to a gentle simmer. Shape dumpling mixture into balls and poach in the water for about 15 minutes.
- To serve, place 3 dumplings on each plate, drizzle with mushroom sauce, and sprinkle with grated cheese.
Notes
Avoid too much water in the dumplings by squeezing out excess moisture from the spinach. Let the mixture rest before shaping for better texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg