Herb Dumpling Recipe

60 g onions
200 g spinach, cooked and minced
100 g pot-herbs finely chopped
(Persil, chervil, savory, chive, mustard greens, basil)
2 Tbsp butter
2 eggs
50 ml milk
30 g cottage cheese
1 Tbsp flour
150 g hard bread, cut in dice
1 clove of garlic
1 pinch of nutmeg, grated
salt and freshly-ground black pepper
30 g parmesan cheese, grated
70 g melted butter

Peel and chop the onions and the garlic and steam in butter. Add the spinach and pot-herbs and season with salt, pepper and grated nutmeg. Mix well with a blender putting in the eggs. Place the mixture in a bowl, add the milk, diced cheese, the flour, salt, pepper and diced bread and stir well.
Let rest covered for about 15 minutes. In the meantime, bring salted water to a boil in a big pot. With wet hands or a spoon, form dumplings the size of a small peach and put them into the boiling water. Let simmer for 15 to 20 minutes.
Serve the dumplings on a plate; put grated parmesan cheese and hot melted butter over them.
Good luck and enjoy your meal,
Yours Mutschlechner family!