Spinach Dumplings

For the spinach dumplings, grate the Parmesan cheese and brown the butter in a saucepan. Chop the onion and garlic clove and sauté in the butter until soft.

Chop the spinach leaves, add them and season with pepper, salt and freshly grated nutmeg.

Puree the spinach with the eggs in a blender. Add the spinach, milk, Parmesan cheese, flour, pepper and salt to the white bread and mix thoroughly.

Let rest for about 15 minutes with the lid closed.

In the meantime, boil a large saucepan of water.

Form dumplings with wet hands, place the dumplings in the boiling salted water and cook until thickened, about 15 minutes.

Put the dumplings on a plate and bring to the table with grated Parmesan cheese and brown butter.

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