Remove the skin from the onions, finely dice. Heat 1 tbsp. oil. Sauté half of the onions until translucent. Add frozen spinach and 100 ml water.
Cover and defrost in about 15 minutes. Stir a few times. Continue to simmer, uncovered, for 3- 5 min. until liquid has evaporated. Season with salt and pepper.
Using a peeler, shave off a few (about 1 tbsp) shavings of the Parmesan.
Grate the rest and stir through with curd cheese, eggs and egg yolks. Stir in the spinach. Gradually knead in flour. Season heartily with salt and pepper. Form 8 dumplings with lightly floured hands.
Bring plenty of salted water to a boil in a wide saucepan. Cook dumplings at low temperature for 5-6 minutes.
Clean the mushrooms, maybe rinse them and cut them in half. Heat 1 tbsp oil. Sauté remaining onion cubes in it. Add mushrooms and roast for about 5 minutes until golden brown. Season with salt and pepper. Deglaze with a quarter of a liter of water and whipping cream, let it boil up. Dice the Gorgonzola and let it melt while stirring. Season to taste with salt and freshly ground pepper.
Melt the butter. Drain the dumplings well and roast them briefly on all sides. Chop the nuts. Arrange everything and sprinkle with walnuts and Parmesan shavings.
If you feel that the spinach mixture is too wet to form, knead in a little flour a tablespoon at a time until the desired consistency is reached.
Our tip: Mix the
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