Spinach Dumplings with Gorgonzola Sauce

* For 8 small dumplings dumplings:

Warm milk, pour over whole wheat dumpling bread and steep.

Defrost the spinach leaves, drain and chop finely.

Melt the light butter in a hot frying pan and lightly fry the finely chopped onion.

Add the spinach leaves, season with pressed garlic, salt and nutmeg.

Mix the spinach, the whole egg and the wholemeal flour with the dumpling bread and let it rest for half an hour.

Later, form eight small dumplings, put them in boiling salted water and let them steep for 15 to 20 minutes.

Tip:

Instead of whole wheat dumpling bread, you can also cut graham crackers or possibly whole wheat toast bread from the day before into small cubes or dry.

Sauce:

Heat the vegetable soup and steam the celery in it until soft. Now add the chopped Gorgonzola, the brown rice flour and the cream. Whisk everything finely with a hand blender and let it bubble up briefly.

Tip: Did you know that one bowl of spinach covers about 50 percent of your magnesium needs?

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