From the winery kitchen - Spinach dumplings with cheese sauce

spinach dumplings

With our new members of the team Mimi, Lukas and Basti (who we have already reported on in the last issues of our newspaper), a new, very nice habit has been established: having lunch together. Irm, Anne and Jasmin agree who, apart from their own family (and our dear Anja, who has always eaten lunch with them), will feed “our men” on each day. It's a win-win situation for our families and also for our employees, as there's a great exchange of ideas on both sides when we eat together. You simply get to know each other better and feel connected.

For the cheese sauce: Sauté finely chopped onions and garlic cloves in 1 tbsp butter until glassy. Deglaze with a dash of white wine and add a packet of processed herb cheese. Melt 200 g grated cheese of your choice and season with salt. Then stir in a little cream.

For the dumplings: drain the defrosted spinach. Sauté the onions and garlic in the butter until translucent and then add to the bread cubes, spinach, flour, breadcrumbs, eggs and milk. Season with salt, pepper and nutmeg. After mixing, leave to stand for about 20 minutes. Then form dumplings (approx. 7 cm in diameter) and bring salted water to the boil. Leave the dumplings to simmer for approx. 10 minutes and remove with a ladle. Serve with the cheese sauce and freshly grated Parmesan cheese.

the delicious dish

Ingredients sufficient for approx. 20 dumplings

1 kg dumpling bread

½ l milk

1.2 kg frozen spinach

60 g butter

3 cloves of garlic

2 small onions

7 eggs

3 tbsp flour

6 tbsp breadcrumbs

salt, pepper, nutmeg