Spinatknödel (Tyrolean Spinach Dumplings)

Instructions

1. Blanch fresh spinach in boiling water for 1 minute, drain, rinse under cold water and squeeze out as much liquid as you can in a clean kitchen towel. Chop finely. If using frozen spinach, thaw and squeeze it dry the same way.
2. Pour the warm milk over the bread cubes in a large bowl and let them soak for 10 minutes.
3. Melt the 2 tablespoons of butter in a pan over medium heat and cook the onion for 3 minutes. Add the garlic for 1 minute, then stir in the spinach and cook for 2 minutes to dry it out. Let cool slightly.
4. Add the spinach mixture, eggs, flour, cheese, salt, pepper and nutmeg to the bread and knead with your hands until it holds together. Cover and rest for 20 minutes.
5. Bring a wide pot of salted water to a boil, then lower the heat to a bare simmer. With wet hands, shape a test dumpling about 6 cm (2 1/2 inches) wide and simmer it for 2 minutes. If it breaks, work 1 to 2 tablespoons of flour into the mixture.
6. Shape the rest of the mixture into 7 more dumplings and add them to the pot. Simmer all of them for 15 to 18 minutes, turning once.
7. Meanwhile, melt the 4 tablespoons of butter for serving in a small pan over medium heat for 3 to 4 minutes, until golden brown and nutty.
8. Lift the dumplings out with a slotted spoon and drain. Put two on each plate, pour over the browned butter and sprinkle with grated cheese and chives.

Tips

• Squeeze the spinach as dry as you can. Extra water is the usual reason spinach dumplings fall apart, and a kitchen towel wrings it out better than bare hands.
• For a strictly vegetarian version, choose a hard cheese made with microbial or vegetable rennet. Leftover dumplings can be sliced and fried in butter the next day.