Spinach Dumplings with Gorgonzola Cheese

Spinach dumplings: Mix the spinach with the eggs. Put the flour and semolina in a large enough bowl and mix with a pinch of salt. Form the spinach eggs in the center and mix with the flour from the inside out. Beat the dough until it bubbles.

Using a Knöpflehobel or Knöpflebrett, plane the dough into the simmering hot water. The Knöpfle are done when they rise to the surface. Take them out, rinse them briefly in cold water, drain them and put them in a suitable bowl. Drizzle with a little oil if desired.

Gorgonzola sauce: In a small saucepan, heat the whipping cream. Cut the gorgonzola into pieces, add it and let it melt. Season the whipped cream with salt, pepper and freshly grated Muskt.

Mix the spinach dumplings with the Emmental cheese and place in a greased gratin dish. Pour the cheese sauce over it and heat in the oven at 180 degrees or gratinate the cheese.

Cut the onion into rings and fry in a frying pan with the clarified butter, until golden. Put the onion over the cheese knoepfle form and bring to the table.

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Our tip: Use the young, tender spinach from the farmer’s market!

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