Grey Cheese Dumplings with Spinach and Wild Garlic Sauce

For the grey hazelnut dumplings, dice the onion and fry in a pan with hot oil until translucent. Add 4 tablespoons of the milk and season with salt, pepper and nutmeg.

Mix the bread cubes with the diced (or crumbled) gray cheese and beat in the eggs. Wash the parsley and chives, dab dry and chop finely. Add to the mixture as well.

Now heat the remaining milk and pour it over the mixture. Leave to cool for about 10 minutes. Then knead thoroughly and let rest for 30 minutes. In the meantime, wash the spinach and wild garlic and spin dry.

Dice the onion for the sauce and fry in a pan with hot oil until translucent. Mix the spinach and wild garlic, pour the whipped cream into the pan and season with salt, pepper and nutmeg.

Stir in some more dissolved cornstarch for binding. Form 8 dumplings from the gray cheese mixture and deep-fry in hot oil. Serve the finished dumplings with the sauce and garnish with sprouts of your choice.

Preparation Tip:

If you want it even cheesier, you can also melt extra gray cheese in the sauce. Very nice makes a garnish of red sprouts!

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