Spinach Dumplings

Cut bread into thin slices. Place in a bowl and pour in milk to soak.

Trim spinach, removing withered leaves and thick stems. Toss in cold water, rinse, drain and repeat. Then drain well and coarsely chop. Peel onion and garlic and finely chop.

Melt 1 tablespoons of butter in a pan and saute onion and garlic briefly. Add spinach and cook until wilted. As liquid accumulates in pan, increase heat and let evaporate. Cool slightly. If liquid accumulates after cooling, drain well in a colander.

Mix spinach mixture with quark, mountain cheese, flour and eggs. Add expressed bread and season with salt, pepper and nutmeg. Knead with hands and let rest for 15 minutes.

Bring a large pot of salted water to a boil. Form dumpling mixture into small dumplings, slightly larger than ping pong balls. Once all dough has been formed, drop dumplings into pot and lower heat. Cook in open pot for about 15 minutes. Water should not boil but softly bubble instead.

When dumplings are almost done, add remaining butter in cubes to a pan. Gently melt. Butter should be light brown with a nutty aroma. Do not overcook or burn.

Remove dumplings from pot with a slotted spoon. Drain well and separate into deep plates. Sprinkle with butter and a little Parmesan cheese.