500g Dry bread (Grated or blitzed to make a rough crumb)
1 Small Onion (Very finely chopped)
2 Medium Eggs
100g Trentino Garda Cheese (Finely grated)
Salt and pepper
8 sprigs Fresh Sage
Steam the spinach in the microwave or steamer till wilted
Gently soften the onion in half the butter till it is translucent.
Stir the spinach and a grating of nutmeg in with the onion and continue to cook until the mixture is very soft. Allow it to cool.
Drain as much liquid as possible from the spinach mixture. Tip out onto a board and chop finely. Put the mixture back into a bowl and mix in the eggs
Add the spinach mixture to the breadcrumbs, season with salt and pepper and continue to mix with your hands
Add the stock bit by bit to create a soft dough
Dust a board with flour and roll the dough into small balls.
Heat a pan of boiling salted water and drop the balls in carefully
Once the balls float to the top they are ready to be drained
Melt the remaining butter in a pan with a little chopped sage
Pour the butter over the dumplings, garnish with sprigs of sage and serve with more grated grana
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