Spinach Dumplings
Alpine-style spinach and potato bread dumplings bound with QimiQ Classic, boiled and served with melted butter and grated parmesan. Yields 4 portions.
Ingredients
| 125 g | QimiQ Classic, unchilled | |
| 300 g | Potatoes, cooked | |
| 160 g | Diced white bread | |
| 160 g | Spinach, fresh, strained | |
| 1 tbsp | 15 ml | Flour |
| 1 | Egg(s) | |
| — | Salt and pepper | |
| — | Nutmeg | |
| 1 | Garlic clove(s), finely chopped | |
| 60 g | Butter, melted | |
| — | Parmesan, grated |
Instructions
- Whisk QimiQ Classic smooth.
- Add the potatoes, diced bread, spinach, flour, egg, seasoning and garlic and mix well. Allow to rest in the fridge for 20 minutes.
- Form dumplings, place in the boiling water, reduce temperature and allow to cook for approx. 15 minutes. (The dumplings are done when they rise to the surface.)
- Serve the dumplings with melted butter sprinkled with grated parmesan.