Trentino bread and spinach dumplings with sage butter

Ingredients

For 1 serving

• Bread60 g
• Spinach200 g
• Eggs1
• Reduced-fat milk50 ml
• All-purpose flour15 g
• Grana Padano15 g
• Butter8 g
• Fresh sage3 g
• Saltto taste

Contains: gluten, lactose, eggs,

In season: March – May, October – November

Method

1. Cut the stale bread into roughly 1 cm cubes and put them in a bowl with the milk; leave to soak for 15 minutes, mashing now and then with a fork.
2. Meanwhile wash the spinach and cook it still damp in a covered frying pan over medium heat for 3–4 minutes, until wilted; drain, let it cool slightly, squeeze it very well and chop finely.
3. Add the spinach, egg, plain flour and a pinch of salt to the bread and knead by hand until the mixture is even and holds together; if it's too soft add a little more flour.
4. Bring a pan of water to the boil and salt it once it boils; with two wet spoons shape small oval dumplings and drop them into the water.
5. Cook for 4 minutes over medium heat, until they float and are firm; lift them out with a slotted spoon.
6. Meanwhile melt the butter in a frying pan over low heat with the fresh sage leaves for 1–2 minutes, until the butter is golden and the sage crisp; dress the dumplings with the sage butter and grated Grana Padano.