Spinatknödel with Creamy Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 771 cal. | (37 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 204.7 μg | (341 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 20.2 μg | (45 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 760 mg | (19 %) | ||
| Calcium | 438 mg | (44 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 23.9 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 206 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the dumplings
- 400 grams bread dumpling
- 180 milliliters milk
- 200 grams fresh Spinach
- 1 onion
- 1 Tbsp vegetable oil
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 2 eggs
- 40 grams freshly grated Parmesan
- breadcrumbs (as needed)
- For the sauce
- 2 Tbsps butter
- 1 ½ Tbsps Pastry flour
- 200 milliliters dry white wine
- 300 milliliters Whipped cream
- 2 Tbsps freshly grated Parmesan
- 6 Cherry tomatoes
- 2 Tbsps Spinach (cut into strips)
Preparation steps
For the dimplings: place croutons into a bowl. Bring milk to a boil and pour over croutons and let stand for 15 minutes.
Rinse and spin dry spinach, chop coarsely. Peel onion and chop finely. Heat oil in a pan and saute onion until translucent. Add spinach and saute for 2 minutes.
Add spinach mixture to crouton mixture and season with salt, pepper and nutmeg. Add beaten eggs and Parmesan, knead well. Add as mucn breadcrumbs as needed to make malleable dough.
Bring salted water to a boil in a pot. Make dumplings out of dough with moistened hands and place into a pot. Bring to a boil and lower heat. Simmer for about 20 minutes.
For the sauce: heat butter in a pan and sprinkle with flour and brown lightly. Add wine, whisking. Add cream and Parmesan and mix well, simmer for 3-4 minutes. Season with salt, pepper and nutmeg.
Rinse and dry tomatoes, quarter and remove seeds, add to the sauce.
Remove dumplings with a spotted spoon. Spread sauce on plates and top with dumplings, garnish with spinach strips and serve.
