Spinach dumplings with radicchio

Step 1/4

• 200 g spinach
• 1 cloves garlic
• 125 g dumpling bread
• 1½ eggs
• 75 ml milk
• nutmeg
• salt
• pepper

• large bowl
• cutting board
• knife

Defrost spinach. Peel and finely chop garlic. Add dumpling bread, spinach, eggs, milk, and chopped garlic to a bowl and mix until combined. Season with nutmeg, salt, and pepper.

Step 2/4

• butter for greasing

• perforated steam cooking container
• steam oven

Grease cooking container with butter. Moisten your hands and form equal-sized round dumplings out of dough. Transfer to cooking container. Steam at 100°C/210°F for approx. 12 min.

Step 3/4

• 150 g radicchio
• 100 g grapes
• 7½ g flat-leaf parsley
• 1 tbsp sunflower seeds
• 100 ml yoghurt
• ½ lemon
• salt
• pepper

• citrus press
• large bowl
• cutting board
• knife
• small bowl

Cut radicchio, halve grapes, and roughly chop parsley. Add to a bowl with sunflower seeds and mix well. Add yogurt and lemon zest to a small bowl and stir to combine. Season with salt and pepper.

Step 4/4

• 12½ g butter
• Parmesan cheese for serving

• small frying pan
• grater

Melt butter in a small frying pan on medium heat. Reduce heat and fry butter for approx. 8 min., or until browned. Serve salad on a plate and drizzle yogurt dressing on top. Add spinach dumplings, drizzle with brown butter, and enjoy with freshly grated Parmesan!

Enjoy your meal!