Canederli di Spinaci al Burro Fuso (Trentino Spinach and Cheese Dumplings in Brown Butter)
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Ingredients
- 300 g day-old crusty bread
- 250 g frozen spinach
- 150 ml whole milk
- 2 eggs
- 40 g plain flour
- 60 g parmesan, grated
- 60 g butter
- 1 tsp fresh nutmeg
Nutrition (per serving)
- Calories
- 490 kcal
- Protein
- 20 g
- Carbohydrate
- 47.9 g
- of which sugars
- 4.4 g
- Fat
- 22.9 g
- of which saturates
- 12.9 g
- Fibre
- 4.1 g
- Salt
- 2.07 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Defrost the spinach and squeeze out as much water as possible, then chop it finely.
- 2
Tear the bread into a large bowl, pour over the milk and leave to soak for 10 minutes.
- 3
Mix in the spinach, eggs, flour, half the parmesan and the nutmeg until well combined, then shape into 12 dumplings.
- 4
Bring a large pot of water to a gentle simmer and cook the dumplings for 12-15 minutes until they float and are firm.
- 5
Meanwhile, melt the butter in a small pan until it turns golden and smells nutty.
- 6
Lift out the dumplings with a slotted spoon, drizzle over the brown butter and scatter with the remaining parmesan to serve.
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