Spinach Dumplings with Garlic and Chervil Sauce

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Spinach Dumplings with Garlic and Chervil Sauce
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
For the dumplings
600 grams
1
250 grams
50 grams
freshly grated Parmesan
2
Breadcrumbs (as needed)
freshly ground Pepper
For the garlic and chervil sauce
2
1 handful
2
40 grams
freshly grated Parmesan (for sprinkling)

Preparation steps

1.

For the dumplings: rinse and spin dry spinach, cut out tough stems and blanch in boiling salted water briefly. Squeeze and chop finely. Peel garlic and chop finely. Combine spinach  and garlic with quark, Parmesan, and eggs. Add breadcrumbs, if needed, to make mixture malleable. Season with lemon zest, salt and pepper. Remove balls with two teaspoons and place into boiling salted water, cook for about 10 minutes.

2.

For the sauce: rinse and dry scallions, cut diagonally into rings. Rinse parsley, shake dry, pluck off leaves and chop finely. Peel and slice garlic. Heat butter in a pan and saute garlic with scallions for about 1-2 minutes. Add chervil and drained dumplings, toss. 

3.

Place dumplings on plates and sprinkle with Parmesan. Serve.