Spinach Dumplings with Sage Butter

Fluffy semolina-style bread dumplings with plenty of leaf spinach, refined with Parmesan and crispy sage butter. A light, hearty dish in the style of Austrian grandmother's cooking.

By yumbelo-Küche · 4 servings · 60 minutes

Ingredients

• 200 g Day-old bread rolls
• 250 ml Milk
• 2 Stück Eggs
• 1 Stück Onion
• 40 g Butter
• 400 g Leaf spinach, frozen
• 80 g Wheat flour
• 50 g Parmesan, freshly grated
• 1 Stück Garlic clove
• 1 Prise Nutmeg, grated
• 6 Stück Sage leaves
• 50 g Butter for the sage butter
• Salt
• Pepper

Method

1. Cut the bread rolls into small cubes, place them in a large bowl, pour the warm milk over them and let them soak for 15 minutes.
2. Finely dice the onion and garlic. Heat 40 g butter in a pan and sweat the onion and garlic until translucent.
3. Let the spinach thaw, squeeze it out very well and chop it coarsely. Warm it briefly with the onions in the pan, then let it cool.
4. Add the eggs, flour, Parmesan, the spinach with the onions, salt, pepper and nutmeg to the soaked bread rolls and mix everything thoroughly. Let the mixture rest for 20 minutes.
5. With damp hands, shape about 8 equal-sized dumplings, pressing them firmly so they don't fall apart while cooking.
6. Simmer plenty of salted water in a large pot gently (do not boil vigorously). Add the dumplings and let them steep, covered, for about 18 minutes until cooked through.
7. For the sage butter, melt the remaining butter in a small pan, add the sage leaves and let the butter turn golden brown.
8. Lift the dumplings out with a slotted spoon, let them drain briefly, toss them in the sage butter and serve sprinkled with Parmesan.