Cheese dumplings with spinach
4 servings
50 minutes
Cheese dumplings with spinach are a refined dish of Austrian cuisine that combines the tenderness of cheese, the freshness of spinach, and the aroma of nutmeg. These small gnocchi have a soft, velvety texture and a delicate flavor. Traditionally served with melted butter, sage, and grated Parmesan, they create a rich harmony of tastes. This dish first appeared in alpine regions where spinach and cheese were important dietary elements. It is perfect as a main course or as a side dish to meat and vegetable dishes. The nut sauce adds depth of flavor, giving them a special spiciness. Cheese dumplings are a true embodiment of Austrian gastronomy that combines simplicity in preparation with richness in flavor nuances.
1
Wash and finely chop the spinach.
- Spinach: 1.5 kg
2
Mix it with eggs, flour, cheese, and nutmeg, and let it sit for about 30 minutes. If the mixture is too runny, you can add more flour.
- Spinach: 1.5 kg
- Chicken egg: 2 pieces
- Wheat flour: 2 tablespoons
- Grated Parmesan cheese: 3 tablespoons
- Nutmeg: to taste
3
Shape the obtained mass into nut-sized gnocchi and boil in salted water.
- Wheat flour: 2 tablespoons
4
Serve gnocchi with melted butter, sage, and grated cheese. It is also delicious with nut sauce.
- Butter: to taste
- Grated Parmesan cheese: 3 tablespoons
