Spinach dumplings with radicchio

Nutrition per serving

• Step 1/4

  
  • 200 g spinach
  • 1 cloves garlic
  • 125 g dumpling bread
  • 1½ eggs
  • 75 ml milk
  • nutmeg
  • salt
  • pepper
  • large bowl
  • cutting board
  • knife

  Defrost spinach. Peel and finely chop garlic. Add dumpling bread, spinach, eggs, milk, and chopped garlic to a bowl and mix until combined. Season with nutmeg, salt, and pepper.

• Step 2/4

  
  • butter for greasing
  • perforated steam cooking container
  • steam oven

  Grease cooking container with butter. Moisten your hands and form equal-sized round dumplings out of dough. Transfer to cooking container. Steam at 100°C/210°F for approx. 12 min.

• Step 3/4

  
  • 150 g radicchio
  • 100 g grapes
  • 7½ g flat-leaf parsley
  • 1 tbsp sunflower seeds
  • 100 ml yoghurt
  • ½ lemon
  • salt
  • pepper
  • citrus press
  • large bowl
  • cutting board
  • knife
  • small bowl

  Cut radicchio, halve grapes, and roughly chop parsley. Add to a bowl with sunflower seeds and mix well. Add yogurt and lemon zest to a small bowl and stir to combine. Season with salt and pepper.

• Step 4/4

  
  • 12½ g butter
  • Parmesan cheese for serving
  • small frying pan
  • grater

  Melt butter in a small frying pan on medium heat. Reduce heat and fry butter for approx. 8 min., or until browned. Serve salad on a plate and drizzle yogurt dressing on top. Add spinach dumplings, drizzle with brown butter, and enjoy with freshly grated Parmesan!