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Spinach dumplings with pumpkin cream and Speck Alto Adige PGI

A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin with Speck Alto Adige PGI.

Difficulty: Easy

Preparation time: 60 min

A recipe by: Stefano Cavada

Ingredients

Serves for

2

people

Ingredients

  • 30 gram chopped onion
  • 45 gram boiled spinach (chopped)
  • 100 gram or fresh spinach
  • 1 tablespoonextra virgin olive oil
  • 1 egg
  • 25 ml milk
  • 15 gram grey cheese (Graukäse)
  • 0.5 tablespoonspelt flour
  • 75 gram spelt bread for the dumplings (or stale bread cut into cubes)
  • 0.5 pinch of nutmeg
  • salt and pepper to taste
  • 5 gram basil
  • 50 ml vegetable stock
  • mixed herbs to taste
  • 50 gram Speck Alto Adige PGI (cubed)
  • extra virgin olive oil to taste
  • 100 gram pumpkin (cleaned and cubed)

Spinach dumplings with pumpkin cream and Speck Alto Adige PGI

Preparation time 60 min

  1. Sauté the onion in 2 tablespoons of oil until golden brown.
  2. Chop the spinach and basil and mix with the bread, onion, eggs, milk, grey cheese, spelt flour, salt and nutmeg.
  3. Let the dough stand for half an hour.
  4. Meanwhile put the pumpkin and broth into a pan and simmer for 20 minutes.
  5. Blend and season with the herbs. Brown the Speck Alto Adige PGI cubes with a little oil.
  6. Divide the dough into 8 and form into dumplings.
  7. Cook in boiling water over a low heat for 20 minutes.
  8. Serve by first putting a little pumpkin cream onto the plate, then add the dumplings and Speck Alto Adige PGI cubes.