Sauté the onion in butter, add the spinach, salt and nutmeg; chop finely and then add to the bread and remaining ingredients. Knead without flattening. Allow to rest for approx. 10 minutes then work the dough to form oval, spindle-shaped dumplings. Cook in boiling water for 5 minutes.
They are delicious served with butter, sage and a sprinkling of grated Parmesan cheese.
For 4 people:
- 6 stale breadrolls cut into little cubes
- 400 gr. Boiled, drained and pressed spinach
- a pinch of flour
- 1 egg
- 50 gr. butter
- 1 chopped onion
- grated Parmesan cheese