French Dumplings with Spinach Sauce

French Dumplings with Spinach Sauce

Light and fluffy French dumplings paired with aromatic spinach sauce make for a delicious family dinner idea.


French Dumplings:

  • Eggs – 2 pieces
  • Butter – 40 g
  • All-purpose flour – 4 tablespoons
  • Salt – 1 pinch

Spinach Sauce

  • White pepper – 1 pinch
  • Garlic clove – 1 piece
  • Ground nutmeg – 1 pinch
  • Blue cheese – 50 g
  • Heavy cream 30% – 250 ml
  • Salt – 1 pinch
  • Chives – 12 g
  • Baby Spinach – 200 g


French Dumplings:

Step 1: Cream Butter with Egg Yolks Cream the butter in a bowl until fluffy. Separate the yolks from the whites and add them one by one to the butter, continuously beating.

Step 2: Beat Egg Whites into Meringue Beat the egg whites with a pinch of salt until stiff peaks form.

Step 3: Prepare the Dough Add 2 tablespoons of beaten egg whites and a bit of flour to the butter mixture and gently mix until combined. Repeat this step until you’ve used up all the egg whites and flour.

Step 4: Cook the Dumplings In a large pot, bring water to a boil, then reduce the heat. Using a spoon, drop portions of the dough into the simmering water. Cook the dumplings for about 2 minutes after they rise to the surface.

Spinach Sauce:

Step 1: Prepare the Sauce Slice the garlic clove and cut the blue cheese into smaller pieces. In a saucepan, bring the heavy cream with the garlic slices to a simmer, season with ground nutmeg, salt, and white pepper. Add the pieces of blue cheese to the hot cream and stir until the cheese melts.

Add the washed baby spinach to the sauce and simmer for about 30 seconds.

TIP: You can also use frozen spinach, but make sure to thaw it beforehand, squeeze out the excess water, and chop it.

Serving: Finely chop the chives. Serve the dumplings on a plate, drizzle with the spinach sauce, and sprinkle with chopped chives.

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