Canederli di spinaci altoatesini con burro e parmigiano

Ingredienti per 6 canederli:

• 150 g di pane bianco compatto
• 60 g di cipolle
• 1 spicchio d'aglio
• 2 cucchiai di burro
• 150 gr di foglie di spinaci
• Sale
• Pepe
• Noce moscata
• 2 uova
• 50 ml di latte
• 2 cucchiai di farina

Cut the bread into small cubes and place in a bowl. Add the milk. Peel and chop the onions and garlic and sauté in butter. Finely chop the spinach leaves, add and season with salt, pepper and nutmeg. Puree the spinach in a blender or with a hand blender. Add the pureed spinach, eggs and flour to the bread and mix thoroughly. Cover and leave to rise for about 10 minutes. Meanwhile, bring salted water to the boil in a saucepan. Form dumplings with wet hands, place in the boiling water and cook for about 20 minutes.
Arrange the spinach dumplings on plates and serve with parmesan cheese and brown butter.