Preparation
Spinach dumplings
- Finely dice the onion and garlic clove.
- Wash the fresh spinach and squeeze out any excess water (squeeze out frozen spinach).
- Melt the butter in a large pot, add the diced onion and garlic and sauté until translucent.
- Add the fresh spinach, salt, pepper, and nutmeg, sauté until the spinach has wilted, allow to cool slightly, and squeeze out excess liquid (frozen spinach does not need to be sautéed). Add the egg to the spinach and purée finely with a hand blender or in a mixer.
- Place the LEIMER dumpling bread, low-fat quark, and spinach in a bowl, knead well, and let rest for about 20 minutes.
Beetroot dumplings
- Finely dice the onion.
- Coarsely dice the beetroot.
- Melt the butter in a pan, add the diced onion, and sauté until translucent.
- Add the beetroot, onion, salt, pepper, nutmeg, caraway, coriander, sage, balsamic vinegar, and egg, and purée finely with a hand blender or in a mixer.
- Place the LEIMER dumpling bread, low-fat quark, and puréed beetroot in a bowl, knead well, and leave to rest for approx. 20 minutes.
Cheese dumplings
- Finely dice the onion.
- Melt the butter in a pan, add the diced onion and sauté until translucent.
- Add the Gorgonzola and melt while stirring constantly.
- Cut the hard cheese into small cubes (approx. 5 mm).
- Place the LEIMER dumpling bread, onion and Gorgonzola mixture, diced hard cheese, salt, pepper, chopped chives, egg, and milk in a bowl, knead well, and let rest for approx. 20 minutes.
Cooking the dumplings
- Bring 3 pots of salted water to a boil, add the coarsely diced beetroot to one pot.
Sage butter
- Melt the butter and allow it to brown slightly. Add finely chopped sage leaves to the butter and mix well.
- Place one spinach dumpling, one beetroot dumpling, and one cheese dumpling on each plate, pour the sage butter over them, and grate some Parmesan cheese coarsely over the top.
