Spinach Dumplings with Brown Butter

Light and juicy spinach dumplings made from bread rolls and fresh leaf spinach, refined with flavorful Parmesan and served with nutty browned butter. A simple green salad goes well with them.

By yumbelo · 4 servings · 60 minutes

Ingredients

• 200 g Wheat rolls (Semmeln) from the day before, cut into cubes
• 150 ml Milk
• 500 g Fresh leaf spinach
• 1 pc Onion, finely diced
• 20 g Butter
• 2 pc Eggs
• 40 g Parmesan, freshly grated
• 40 g Wheat flour
• 1 pinch Nutmeg, grated
• 60 g Butter for the browned butter
• Salt
• Pepper, freshly ground

Method

1. Pour the bread cubes into a bowl with the warm milk and let them soak for about 15 minutes.
2. Wash the spinach, blanch it in boiling salted water for about 1 minute, refresh in cold water, squeeze out well and finely chop.
3. Sweat the diced onion in 20 g butter until translucent and let cool.
4. Knead the soaked rolls with the onion, spinach, eggs, Parmesan, flour, nutmeg, salt and pepper into a malleable mixture and let it rest for 10 minutes.
5. Shape 8 equally sized dumplings from the mixture using damp hands.
6. Keep salted water in a large pot just below the boiling point, add the dumplings and let them cook gently with the lid closed for about 15 minutes, without the water bubbling.
7. For the browned butter, melt 60 g butter in a pan over medium heat until it smells nutty and turns golden brown.
8. Lift the dumplings out with a slotted spoon, let them drain and serve with the browned butter.