For the broccoli cheese dumplings, divide the broccoli into florets, peel the stalk and dice. Blanch in hot salted water for 3 minutes, then rinse in ice water.
Drain well in a sieve, cut into small pieces. Mix with breadcrumbs, cheese, eggs. Season with salt, pepper and nutmeg.
Let rest for half an hour, then form small dumplings, coat with potato dough. Steep in hot salted water for 20 minutes and serve.
Preparation Tip:
The broccoli cheese dumplings go well with sauces such as cheese, garlic sauce or gravy.
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