Spinach and Cheese Dumplings with Radishes, Garden Cress and Sage Butter

For the Cheese Dumplings:
40 g onion, finely diced
30 g butter
100 g grey cheese or mountain cheese, cut into small cubes
150 g bread for dumplings or firm white bread, diced
2 eggs
100 ml milk
80 g quark or ricotta
2 tbsp chives, finely chopped
Salt and freshly ground pepper
Optional: 1 tbsp flour
30 g Parmesan, grated
30 g butter, browned

For the Spinach Dumplings:
70 g onion, finely diced
220 g leaf spinach, cooked and finely chopped
2 tbsp butter
2 eggs
50 ml milk
30 g quark or ricotta
150 g bread for dumplings or firm white bread, diced
1 clove garlic, finely chopped
A pinch of grated nutmeg
Salt and freshly ground pepper
Optional: 1 tbsp flour
30 g Parmesan, grated
60 g butter, browned with sage leaves
A little chives, finely chopped

For Garnishing:
Radishes
Garden cress

Cheese Dumplings:
Sauté the onion in butter until soft and translucent. Add the milk, bring briefly to a boil, then set aside to cool slightly. Place the diced bread in a large bowl and combine with the warm milk-onion mixture and the cheese cubes. Beat the eggs and add them along with the chives. Season with salt and pepper, then mix thoroughly. Gently fold in the quark (or ricotta) until the mixture holds together while remaining light and airy. With slightly moistened hands, shape the mixture into evenly sized dumplings.

Steam or poach until cooked through:
• To steam: Place the dumplings on a sieve over boiling water, cover, and steam for about 15–20 minutes.
• To poach: Stir 1 tablespoon of flour into the mixture before shaping the dumplings. Then gently lower them into lightly simmering salted water and cook for 15–20 minutes.
Remove with a slotted spoon and arrange on plates or a serving platter. Sprinkle with Parmesan and drizzle with browned butter before serving.

Spinach Dumplings:
Sauté the onion and garlic in butter over medium heat until translucent. Add the spinach and milk, heat briefly, and season with salt, pepper, and a pinch of nutmeg. Allow to cool slightly. Add the eggs and blend the mixture until smooth using a blender or food processor.

In a large bowl, combine the spinach mixture with the bread and quark (or ricotta) and mix well. Cover and let rest for about 15 minutes to allow the bread to absorb the liquid. Taste and adjust seasoning.

Shape and cook the dumplings as described for the cheese version – either steamed or poached in salted water (adding a tablespoon of flour to the mixture if poaching). Arrange the dumplings on plates, sprinkle with Parmesan, and pour over the browned sage butter. Finish with a scatter of chopped chives.

Serve the cheese and spinach dumplings with a crisp green salad if you like.

Garnish the plates with radishes and cress for a burst of color and a refreshing, peppery note.