Make a dough with eggs, flour, milk, water and the spices. Fry the white bread melts in half of the butter, add the parsley, chives and spinach and knead everything well together with the dough. Leave to rest for an hour with the lid closed.
Cut the dumplings with a tablespoon and poach them in boiling salted water: when they rise to the surface, remove them with a skimmer, arrange them in a buttered gratin dish and sprinkle them in layers with the Sbrinz.
Lightly brown the remaining butter and pour over the top.
If you like, serve with a tomato sauce.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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