Spinach Dumplings with Garlic and Chervil Sauce
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 55 min.
Ready in
Calories:
316
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 316 cal. | (15 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 574.7 μg | (958 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 249 μg | (83 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 22.3 μg | (50 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 1,041 mg | (26 %) | ||
| Calcium | 489 mg | (49 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 154 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the dumplings
- 600 grams Spinach
- salt
- 1 garlic clove
- 250 grams Quark
- 50 grams freshly grated Parmesan
- 2 eggs
- breadcrumbs (as needed)
- Lemon peel
- freshly ground peppers
- For the garlic and chervil sauce
- 2 scallions
- 1 handful Chervil
- 2 garlic cloves
- 40 grams butter
- 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.
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