Spinach & Parmesan Dumplings

This is such a simple and economical dish to make. You can serve it with your favourite tomato sauce or it's just delicious with sage butter.


You'll need

a large packet of fresh spinach around 1lb/ 500g in weight. Washed dried & stalks removed
4oz/ 100g butter
1 medium onion cut into very small dice
A few gratings of fresh nutmeg
salt & pepper
8oz/225g cream cheese (I used Philly light)
2 large eggs beaten
7oz /200g  plain flour
4oz / 100g Parmesan cheese to finish the dish

Gently sweat the chopped onion in the butter until soft. Take off the heat. Place in a mixing bowl.
Cook the spinach quickly in a hot pan, drain thoroughly squeezing out absolutely every last drop of liquid. Add this to the onion in the mixing bowl
Add the cream cheese, the seasoning & nutmeg, the flour and the eggs.
Mix well together and refrigerate for at least 30 minutes or until you are ready to cook them
Roll into 16 equally sized balls with floured hands.
Now place into a pan of simmering water and cook for around 12 minutes.
Meanwhile heat the grill to hot
Place the dumplings in a heatproof dish sprinkle well with the grated parmesan and grill until the cheese is golden brown
Serve immediately with our favourite tomato coulis/sauce recipe or sage butter. This is just made with a little chopped sage fried with a large knob of butter for just a minute.