Spinatknödel

We're hoping to visit Vienna early next year and are looking forward to be eating these delicious spinach dumplings. In the meantime I'll have to make do with making them myself.

Ingredients
makes 6

250g white "day-old" sourdough bread

150 ml milk

2 eggs

1/2 whole nutmeg, finely grated

40g hard cheese (pecorino), finely grated

40g Alpine cheese (emmental), finely grated

280g spinach

80 g butter

120g onion, finely chopped

15g garlic, finely chopped

salt, to taste

pepper, to taste

to serve

150g butter

60g Pecorino cheese

Method

On a low heat melt the butter. Then add the garlic and onions and continue to cook slowly until soft. Try not to brown the onions too much.

Bring a pan of water to a boil. Drop in the spinach and quickly blanche. Drain and then squeeze out the excess water.  Roughly chop the spinach.

Cut the bread up into 1cm cubes. Place in a bowl and add the milk. Mix well to soak up the milk evenly.

Add the cooked onions, spinach, grated cheese, nutmeg and eggs. stirring well after adding each item. Season well with salt and pepper to taste. Cover the bowl with clingfilm and place in the fridge for half an hour or longer before cooking. 

Check the consistency. It should be fairly loose but capable of forming a ball. Add more breadcrumbs or milk to adjust.

To cook bring a large saucepan of water to a boil, add a pinch of salt.

Measure the mixture into 140g (x6)  or 105g (x8) portions. Form the dumplings by rolling the mix in the palm of your hand

Drop the dumplings into the boiling water. With a slotted spoon make sure it they don't stick to the bottom of the pan but try not to touch your balls too much!

Simmer for 10 - 15 minutes or longer. When they're ready they will begin to float. Leave them for a minute or two longer. 

In the meantime melt butter in a large frying pan on a medium-high heat and cook until it begins to brown. 

With a slotted spoon, lift out the cooked dumplings and place in the brown butter. Roll around gently to make sure each balls are covered evenly. 

Carefully place 2 or 3 dumplings in the centre of a warm plate. Pour over the remainder of the brown melted butter, and sprinkle over some grated cheese.

Serve immediately.