Potato Dumpling Fingers in Cheese Sauce with Spinach

The dumplings are called Schupfnudeln here in Germany. They are a bit more dense then gnocchi. Either cook them in water or toss them in a pan to get some color.

This easy recipe is good to prepare when you have not much time on your hands. We can get these dumplings ready made from the supermarket. While they brown in the pan, just chop all the veggies and cut up the cheese.

Recipe for 2:

500 g potato dumpling fingers, 3 tbsp clarified butter, nutmeg, salt, pepper

100 g fresh baby spinach, 1 celery stalk, 2 spring onions, 2 cloves of garlic

150 ml milk, 2 tbsp creme fraiche, smoked paprika, salt and pepper

50 g goat cream cheese, 50 g regular cream cheese, 5 slices American cheddar

Prep the dumplings first and set aside. In the same pan toss in the onion, garlic and celery and season with salt and pepper. Cook for 3 min.

Add milk and cheeses. When they are melted, season with smoked paprika and add the spinach. When that is mostly done, add the dumplings to heat up again and check the seasoning.