Four Cheese and Spinach Dumplings in Butter
- 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
- freshly ground peppers
- 1 pinch freshly ground Nutmeg
- breadcrumbs (as needed)
- 100 grams butter
- 50 grams freshly grated Parmesan
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.