Spinach Dumplings with Garlic and Chervil Sauce 

Spinach Dumplings with Garlic and Chervil Sauce

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Difficulty:easy
Preparation:40 min
Ready in:55 min
Vegetable
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Ingredients

For servings

For the dumplings
600 gramsSpinach
Salt
1Garlic clove
250 gramsQuark
50 gramsfreshly grated Parmesan
2Egg
Breadcrumbs (as needed)
Lemon peel
freshly ground Pepper
For the garlic and chervil sauce
2Scallions
1 handfulChervil
2Garlic clove
40 gramsButter
freshly grated Parmesan (for sprinkling)
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Directions

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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