Semolina Dumplings with Leaf Spinach

For the semolina gnocchi with spinach leaves, cream the butter with the egg, season with salt and nutmeg.

Add the semolina and let rest for 10 minutes.

For cooking the dumplings, heat water in a pot.

Peel and finely chop the onion.

Sort the spinach, clean it and wash it well.

Cut out gnocchi from the gnocchi mixture and put them into boiling water. Leave to soak for 10 minutes.

Sauté the onion in butter and add the spinach. Sauté and season with salt and pepper.

Mix the crème fraîche with the yolk and stir in the cheese.

Fill the spinach into a greased baking dish, place the semolina dumplings on top and pour the crème fraîche mixture over them.

Bake the semolina dumplings with spinach leaves in the oven at medium heat (approx. 180 °C) for 20 minutes.

Preparation Tip:

The best way to form the dumplings for your semolina dumplings with spinach leaves is to use wet tablespoons, which you repeatedly dip in water in between.

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