• Separate bread and beetroot into small cubes. Chop finely the onions and brown with butter. Add to the bread, spelled flour, beetroot and chopped chive. Beat two eggs and stir well with the milk. Form dumplings and cook them for about 15 mins in salted water.
• Boil the cream with sage leaves. Remove from the fire and let Gorgonzola melt in it. Then mix it well.
• Arrange the dumplings on a Gorgonzola sauce mirror.