Mini-Spinatknödel in Pilzsauce (mini spinach dumplings in mushroom sauce)

Method

1. Combine the wrung-dry spinach, quark, eggs, semolina, cheese, salt and nutmeg in a bowl, mixing to an even, slightly firm dough. Rest 20 minutes; the semolina needs this time to absorb moisture and firm up the mixture.
2. Meanwhile, heat a dry, heavy pan over high heat. Sear the mushrooms hard, without stirring too often, for 5 to 6 minutes, until deeply browned. Set aside.
3. Melt the butter in the same pan and sweat the onion for 4 minutes, until softened. Return the mushrooms to the pan, add the cream and broth, and simmer 8 minutes, until slightly thickened. Season with salt.
4. Bring a large pot of well-salted water to a bare simmer. Shape the dumpling mixture into small balls, about the size of a walnut, with wet hands, and lower them in gently.
5. Poach 4 to 5 minutes, until they float and feel firm when pressed. Lift out with a slotted spoon and drain briefly.
6. Serve the dumplings in the mushroom sauce.

Notes

• Wring the cooked spinach completely dry, harder than seems necessary. Any remaining water in the spinach makes the dumpling mixture too wet, and the dumplings dissolve or fall apart in the poaching water.
• Sear the mushrooms hard in a dry pan before adding them to the sauce. A gentle sauté leaves them pale and watery; a proper hard sear gives them real flavour and a firmer texture that survives simmering in cream.
• Let the dumpling mixture rest before shaping. Skipping the rest leaves the semolina still absorbing moisture as they poach, which risks them falling apart.
• They keep for 3 days in the fridge; the sauce and dumplings reheat well together, gently, in a covered pan.

Ingredient substitutions

• Fresh spinach can be frozen, thawed and squeezed completely dry, in the same finished weight.
• Mixed mushrooms can be all one variety; a mix of chestnut and a stronger variety like porcini gives more depth.
• Cream can be crème fraîche for a slight tang in the sauce.