This second variation of spinach bread dumplings came to live by accident. As I added too much salt to a regular batch without more ingredients to add I had to become creative. A delicious alternative was born.

Ingredients

Dumplings:

• 500g bread cubes

• 5 eggs

• 250ml milk

• salt & pepper & nutmeg to taste

• one hand full of chopped fresh parsley

• 20g butter

• 2 onions

• 2 garlic clove

• 5 tbsp flour

• ca. 500g frozen spinach

• 250g curd cheese

• 10tbsp breadcrumbs

• some flour to roll the dumplings in

Gorgonzola Sauce:

• 100g gorgonzola
• 70g sour cream
• 50g sweet cream

Instructions

Mix the bread cubes, eggs and milk in a big bowl. Let this mix rest for at least 20 minutes so the bread can soak up the milk. In the meantime thaw the frozen spinach in a pot. Cut the onions and brown them in butter. Once golden brown remove it from the heat and let it cool down a bit. Chop the parsley and the garlic clove. Now mix everything together. If you do that bare handed, be careful to not burn yourself in case the onions are still hot!

Form dumplings and roll them in flour. Cook them for about 10-15 minutes, depending on the size of the dumplings.

For the gorgonzola sauce cut the cheese into smaller cubes and let the mix warm up over low heat. Don’t get it to a boil, just let it warm up until the cheese dissolves.