Spinach Dumplings with Cheese Sauce (Spinatknödel)

Preparation

1. Wash the spinach, blanch briefly in boiling water, drain and squeeze out well, then chop very finely.
2. Gently cook the onion and garlic in the butter until translucent. Mix with the spinach, diced bread, eggs, milk, salt, nutmeg and pepper and leave to rest for about 15 minutes; if the mixture is too dry, add a splash of milk.
3. For the sauce, soften the shallot in the butter, dust with the flour, deglaze with the broth and cream and reduce a little, stirring.
4. Add the mountain cheese and let it melt, stirring, season with salt and pepper and keep warm.
5. Bring water to the boil with the salt in a large pot. With wet hands, shape about 12 dumplings from the mixture and leave them to simmer in gently simmering water for about 20 minutes; do not let the water boil rapidly.
6. Lift out the dumplings, arrange in deep plates, pour the cheese sauce over and serve immediately.

Drink with it

• White wine · excellent match

  South Tyrolean Weissburgunder (Pinot Blanc) or Grüner Veltliner, dry

  The acidity cuts through the cream and mountain cheese, while the green, slightly peppery character picks up the spinach and nutmeg.

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• Red wine · good match

  Vernatsch (St. Magdalener), lightly chilled

  Hardly any tannin and fresh red fruit accompany the savoury mountain cheese without turning bitter with the spinach.

• Pale lager · good match

  Helles or Märzen, cool

  The bready note of the malt suits the bread dumpling, and carbonation carries off the fat of the cheese sauce.

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• Sparkling wine · good match

  Dry sparkling wine or Crémant brut

  Fine bubbles and acidity cleanse the palate of the cheese sauce fat after each bite.

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