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Spinach Dumplings with Savory Mushroom Ragout

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This delightful dish features tender spinach dumplings enveloped in a rich, savory mushroom ragout. Perfect for a cozy dinner, it’s a blend of fresh ingredients and comforting flavors that will warm your heart.

Ingredients

Scale
  • 300 g fresh spinach (or frozen spinach)
  • 250 g stale white bread or rolls
  • 2 eggs
  • 100 g flour (Type 405)
  • 50 g Parmesan, freshly grated (can be replaced with a vegan cheese)
  • 1 onion, finely chopped
  • 1 garlic clove, chopped
  • Salt and pepper to taste
  • Nutmeg, freshly grated
  • Butter or olive oil for sautéing
  • 400 g mixed mushrooms (e.g., champignons, porcini, chanterelles)
  • 1 onion, diced
  • 2 garlic cloves, chopped
  • 200 ml vegetable broth
  • 100 ml cream or a plant-based alternative
  • 1 tsp thyme, fresh or dried
  • Olive oil for sautéing

Instructions

  1. Blanch the fresh spinach in a large pot with a bit of water for 2-3 minutes until wilted. Be careful not to overcook it, as it will lose its color and nutrients.
  2. Drain the blanched spinach, cool it down under cold water, and squeeze out excess moisture. Roughly chop and set aside.
  3. Cut the stale bread into small cubes. Heat some butter or olive oil in a pan and sauté the finely chopped onion and garlic until translucent, about 3-4 minutes.
  4. Combine the cooled onion-garlic mixture with the chopped spinach in a bowl and let it cool.
  5. In a large bowl, mix the bread pieces, cooled spinach-onion mixture, eggs, flour, Parmesan, salt, pepper, and freshly grated nutmeg until a homogeneous dough forms. Let the dough rest for about 15 minutes to allow the flavors to meld.
  6. With damp hands, shape the dough into even dumplings (about 5 cm in diameter). Be careful not to pack them too tightly to keep them fluffy while cooking.
  7. Bring a large pot of salted water to a boil. Cook the dumplings for about 15-20 minutes until they rise to the surface, indicating they are done.
  8. Remove the dumplings with a slotted spoon and let them drain briefly to prevent them from becoming too watery.
  9. In a pan, heat olive oil and sauté the diced onion and chopped garlic until golden brown (about 3 minutes).
  10. Add the sliced mushrooms and sauté until golden brown, about 5-7 minutes. Avoid overcrowding the pan to ensure the mushrooms brown nicely.
  11. Deglaze with vegetable broth and add the cream. Stir in thyme and season with salt and pepper. Let the ragout simmer over medium heat for about 10 minutes until slightly thickened.
  12. Plate the spinach dumplings and generously spoon the mushroom ragout over them. Serve immediately and enjoy!

Nutrition

Keywords: Ensure the spinach is well-drained to avoid excess moisture, which can affect the dumpling consistency. Use a large non-stick pan for the mushroom ragout to prevent burning and to allow even browning.

Find it online: https://cinnamonbelle.com/spinatknodel-mit-wurzigem-pilzragout/