Spinatknödel (Spinach Dumpling)

Spinach dumplings caught my eye because they are rich in protein and are filling. They are a great way to use up day old bread.  I used fresh baby spinach with my delicious day old home made bread rolls. The dumplings were very tasty. They are usually eaten hot with a cheese sauce. The recipe for the cheese sauce is here.

We found they tasted great even after they were reheated.

Recipe adapted from here
You will need (for about 10 dumplings)
80 gm day old bread rolls
1/4 cup milk
100 gm spinach
1/2 an egg (I used the other half for potato dumplings)
40 gm breadcrumbs
15 gm flour
30 gm parmesan cheese
a little fresh grated nutmeg
salt and pepper

Cut the break rolls into pieces and soak them in the milk. Keep aside. Blanch the spinach in a boiling water for a minute. Drain and keep aside until cooled. Squeeze out the liquid from the spinach. Drain the milk from the soaking bread. Add the bread and spinach to the food processor and pulse until combined. Add the breadcrumbs and flour and pulse a few more times. Transfer to a bowl and add the other ingredients. The mixture should hold together like dough. Divide the mixture into bite size dumplings. Bring water to a boil and add the dumplings.

I cooked them in two batches to prevent them sticking. Cook the dumplings in the water for about 10 minutes or wait for them to float to the top and cook a couple minutes longer.