Spinach and cheese dumplings

Ingredients for 3 servings
• 300g bread from the previous day
• 1 onion
• 1 clove of garlic
• 225 g TK spinach (thawed)
• 200 g Gouda
• 1 tablespoon butter
• 150 ml milk
• 3 eggs
• Salt, Pepper
• 100g butter

Time: 1 h

Preparation

1. Cut 300g bread from the previous day in thin slices and place in a large bowl. 1 onion and 1 clove of garlic, finely dice. 225 g frozen spinach leaves express well and chop coarsely. 200 g Gouda cubes 1 cm in size.


2. Melt 1 tablespoon butter in a pan, sauté onions and garlic until translucent. Spinach and sauté add 1 minute. 150 ml milk and heat pour lukewarm. Give 3 eggs and the spinach, milk over the bread and let steep 15 minutes.

3. Add cheese and season with salt and pepper. Work everything to a facilitated regular sizes and shapes with wet hands to 8 equally sized dumplings.

4. In a large pot boil salted water. Dumplings into it and leave to low heat until done open 20 minutes. Let froth 100 g butter in a small pot and serve with the dumplings.

TIP: Serve with endive salad

Nutritional information per serving: 689 kcal
• 27 g protein
• 45 g fat
• 41 g carbohydrates