Spinach dumplings with pumpkin cream and Speck Alto Adige PGI

Spinach dumplings with pumpkin cream and Speck Alto Adige PGI


for 4 people
60 g chopped onion
90 g boiled spinach, chopped (200 g fresh spinach)
10 g basil
2 tablespoons extra virgin olive oil
2 eggs
50 ml milk
30 g grey cheese
1 tablespoon spelt flour
150 g spelt bread for the dumplings (or stale bread cut into cubes)
1 pinch of nutmeg
salt and pepper to taste

200 g pumpkin, cleaned and cubed
100 ml vegetable stock
Mixed herbs to taste
100 g Speck Alto Adige PGI, cubed
Extra virgin olive oil

Level of difficulty:easy
Preparation time:60 min.


Sauté the onion in 2 tablespoons of oil until golden brown. Chop the spinach and basil and mix with the bread, onion, eggs, milk, grey cheese, spelt flour, salt and nutmeg. Let the dough stand for half an hour. Meanwhile put the pumpkin and broth into a pan and simmer for 20 minutes. Blend and season with the herbs. Brown the Speck Alto Adige PGI cubes with a little oil. Divide the dough into 8 and form into dumplings. Cook in boiling water over a low heat for 20 minutes. Serve by first putting a little pumpkin cream onto the plate, then add the dumplings and Speck Alto Adige PGI cubes.

Created by: Stefano Cavada

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