From the winery kitchen - Spinach dumplings with cheese sauce

Spinach dumplings

With our new team members Mimi, Lukas, and Basti (who we have already reported on in previous editions of our newspaper), a wonderful new tradition has been established: lunch together. Irm, Anne, and Jasmin coordinate who will feed “our men” on which day, apart from their own families (and our dear Anja, who has always eaten with us at lunchtime). It's a win-win situation for our families and also for our employees, as there is a great deal of interaction on both sides when we eat together. You simply get to know each other better and feel connected.

For the cheese sauce: Finely dice one small onion and one clove of garlic and sauté in 1 tablespoon of butter until translucent. Deglaze with a dash of white wine and add a packet of herb cream cheese. Melt 200 g of grated cheese of your choice into the mixture and season with salt. Then stir in a little cream.

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

ready to enjoy

Ingredients sufficient for approx. 20 dumplings

1 kg dumpling bread

½ l milk

1.2 kg frozen spinach

60 g butter

3 garlic cloves

2 small onions

7 eggs

3 tbsp flour

6 tbsp breadcrumbs

Salt, pepper, nutmeg