For 4 portions
250g bread rolls from the previous day
200g leaf spinach
1 clove of garlic
5 tbsp butter
50g freshly grated Parmesan
1 Preheat the steam oven to 100°C and 100% humidity.
2 Cut the bread rolls into small cubes and place in a bowl. Heat the milk in a saucepan, pour over the bread cubes and briefly allow the bread rolls to soak up the milk. Wash and clean the spinach thoroughly, and then dry in a salad spinner. Peel the onion and garlic, and dice.
3 Melt ½ tbsp butter in a saucepan and sauté the onion and garlic. Add the leaf spinach; sauté with the onion and garlic and leave to cool slightly. Mix the eggs, Parmesan and spinach with the bread cubes. Season the dumpling mixture well with salt, pepper and freshly grated nutmeg.
4 Form dumplings of approx. 80g from the mixture, place in the perforated steaming tray and cook in the steam oven for approx. 30 minutes.
5 Brown the remaining butter in a small saucepan. Drizzle the browned butter over the dumplings and serve.
Tip: Serve the dumplings sprinkled with freshly grated Parmesan