Spinach Dumplings with Cheese Sauce

Cut the rolls into thin slices and soak them in a little bit of milk.

Blanch the spinach, drain and chop finely. Sauté half a shallot in butter and add to the rolls. Add the egg as well and mix everything together loosely.

Add parsley and spinach as well and mix. Season with salt and freshly ground pepper to taste. Form the mixture into dumplings and boil in salted water for about 20 minutes.

For the sauce, sauté the remaining shallots in butter, dust with flour and extinguish with the stock. Add the whipping cream and reduce it to about one third at high temperature. Add the grated cheese and make another moment.

Beat with a hand blender and season with salt and freshly ground pepper to taste. Arrange the dumplings, pour the sauce over them and sprinkle with chives.

Our tip: Always use fresh chives if possible!

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