Spinach dumplings



200 g Classico del Mastro Panettiere / Classic / Maestro Classic
2 tbsp Farina
1 onion
1 clove of garlic
2 tbsp frying oil
200 g spinach (frozen)
50 ml milk
2 eggs
30 g gorgonzola cheese
1 pinch/es of salt
1 pinch/es of pepper
1 pinch/es of nutmeg
50 g butter
30 g Parmesan cheese, grated


  • Cut the bread into cubes and toast it in the oven at 100° C for 15 minutes.
  • Peel the onion and garlic and cut them into little cubes. In a frying pan, heat the oil and sauté the onion and garlic.
  • Add the spinach and stew for another 5 minutes. Season with salt, pepper and nutmeg. Blend the spinach.
  • Soak the bread in the milk, then add the spinach and eggs. Mix it all well with your hands.
  • Let the mixture sit for 15 minutes. In a saucepan, bring salted water to a boil.
  • Form small dumplings with wet hands and put a piece of gorgonzola in the centre.
  • Throw them in the water and bring to a boil. Boil for 10 minutes. Drain the dumplings in a colander.
  • Pour browned melted butter on the dumplings and sprinkle with grated Parmesan.
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