Curd Cheese Dumplings with Spinach Sauce

For the curd dumplings with spinach sauce, place the dumpling bread, or three stale buns, cut into small cubes, in a large bowl. Wash the chives, shake dry and cut into fine rolls.

Pluck parsley leaves from stem and chop finely. Mix well curd cheese with eggs, chives and parsley and add to bread.

Season with salt and pepper and knead. The curd mixture should be juicy but firm. If necessary, even out the consistency with breadcrumbs or a little broth.

Cover the dumpling mixture and let it stand for 1 hour. In the meantime, stir a few times. Form dumplings from the curd dumpling mixture with moistened hands.

Bring plenty of salted water to a boil in a large pot. Reduce heat, water should be gently bubbling. Place curd dumplings in the water, cover and let steep for 12-15 minutes.

The dumplings are done when they float to the surface of the water. For the spinach sauce, carefully wash and spin dry the spinach and wild garlic, peel the young onions and chop them with the green.

Melt butter in a pot and sauté young onions in it. Add vegetable stock. Add spinach and cook over medium heat.

Add wild garlic, whipping cream, crème fraîche and bring to a boil. Remove the pot from the heat. Finely puree the sauce, season with salt, pepper and nutmeg, season with lemon juice.

To serve, divide spinach sauce into preheated plates. Curd dumplings

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