Recipe of the month: spinach dumplings with cheese sauce

Ingredients

Spinach dumplings

• 50 g dumpling bread
• 1 egg
• 100 g spinach (double-pureed, frozen)
• Salt
• Garlic
• Nutmeg
• Flour

Cheese sauce

• 100 ml milk (3,6% fat)
• 50 g processed cheese, soft cheese (45 % F.i.T.)
• 50 g grated carrot
• 5 g cornstarch
• Salt
• white pepper

Preparation

1. Thaw the spinach, mix with egg and season with salt, nutmeg, and garlic.

2. Pour the spinach-egg mixture over the dumpling bread, mix well and let sit for a few minutes.

3. Bring plenty of water to a boil in a tall pot and salt it.

4. Form equally sized dumplings with damp hands and gently press them firm with a little flour.

5. Cook the spinach dumplings in gently simmering salted water for about 10 – 15 minutes.

6. Meanwhile heat the milk and dissolve the cheese in it.

7. Whisk Maizena into some milk and stir into the cheese sauce, add grated carrots, bring briefly to a boil and thicken – season with salt and white pepper and keep warm.

8. Remove the spinach dumplings from the water and serve on the cheese sauce.