- 500 g spinach, chopped
- 200 g breadcrumbs
- 150 ml sour cream / cream cheese
- 2 eggs
- 30 g + 60 g butter
- 90 g onion, chopped small
- 45 g parmigiano cheese, grated
- 1 tbsp + 1 tbsp flour
- 1 tbsp parsley, chopped small
- 1 garlic clove
- 5 g black pepper
- 5 g salt
- Nutmeg, large pinch
Sauté onion and garlic in 30 grams of butter over a low heat for ten minutes, add spinach, increase heat and cook until the leaves wilt, evaporate liquid, leave to cool.
Whisk the eggs into the cream cheese or sour cream.
Combine the breadcrumbs, cream mixture and spinach mixture in a bowl, add seasonings, parsley and one tablespoon of flour, leave to rest for 30 minutes.
Make dumplings with wet hands. Roll in flour.
Bring salted water to a boil in a large pot, reduce heat to a simmer, add dumplings. Cook until they rise to the surface.
Serve with browned butter and parmigiano.