Alto Adige-style spinach and bread dumplings with Gruyère and Parmigiano-Reggiano

GOURMET TRAVELLER
12Ingredients
Seconds

Ingredients

US|METRIC
  • salted butter (coarsely chopped)
  • onion (finely diced)
  • fine sea salt
  • ground white pepper (freshly)
  • eggs (free-range or organic)
  • grated nutmeg (freshly)
  • day old bread (cut roughly into 1cm square pieces)
  • 1 cup grated Gruyère
  • plain flour
  • baby spinach (boiled or steamed, finely chopped and well drained)
  • milk
  • parmigiano reggiano (grated)
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