Four Cheese and Spinach Dumplings in Butter
Nutritional values
(Percentage of daily recommendation)
| Calorie | 885 cal. | (42 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 199.6 μg | (333 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 27.9 μg | (62 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 857 mg | (21 %) | ||
| Calcium | 675 mg | (68 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 60 μg | (30 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 28.9 g | |||
| Uric acid | 111 mg | |||
| Cholesterol | 329 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 200 grams Spinach (frozen)
- 800 milliliters milk
- 350 grams Semolina
- 1 onion
- 2 garlic cloves
- 1 Tbsp butter
- 30 grams Ricotta cheese
- 50 grams Gorgonzola
- 30 grams Mountain cheese (such as Gruyere)
- 4 eggs
- salt
- freshly ground peppers
- 1 pinch freshly ground Nutmeg
- breadcrumbs (as needed)
- 100 grams butter
- 50 grams freshly grated Parmesan
Preparation steps
Thaw spinach and drain in a sieve.
Bring milk to a boil and add semolina gradually, bring to a boil again, stirring, and remove from heat. Let stand for 15 minutes.
Butter baking dish.
Peel onion and garlic, chop finely. Melt butter in a pan and saute onion and garlic until soft.
Combine ricotta with Gorgonzola, mix well. Finely grate mountain cheese.
Chop thawed spinach finely. Combine semolina with onions, spinach, cheeses and eggs, mix well and season with salt, pepper and nutmeg. If mixture is too loose, add some breadcrumbs.
With two tablespoons dipped into water, separate dumplings from semolina mixture and arrange in a baking dish. Dot with butter and bake, covered, in preheated oven at 180°C (approximately 350°F) for 25 minutes.
10 minutes before the end of baking, uncover.
Arrange dumplings on plate and drizzle with melted butter. Sprinkle with grated Parmesan and serve.
