Bread & spinach dumplings with butter and sage

Serves four

• Stale bread – 300 g
• Spinach – 500 g
• Eggs – 2 
• Semi-skimmed milk – 320 ml
• Grated Parmesan cheese – 60 g
• Butter – 80 g
• Flour – 60 g
• Sage, a few leaves
• Nutmeg to taste
• Salt to taste

Nutritional information
Per serving: 567 Kcal

Environmental Impact

Per serving: 
604 grams CO₂ equivalence - carbon footprint
640 litres - water footprint

This recipe’s environmental sustainability level is: Good.

To remain environmentally sustainable at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal proteins (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Begin with the bread & spinach mixture. Dice the stale bread and soak in a bowl of milk to soften.

In the meantime cook the spinach in salted water for about 1-2 minutes. Drain, squeeze out well and chop up roughly.

In a bowl mix together the soaked and squeezed out bread, the warm spinach, beaten eggs, half the grated Parmesan cheese, a sprinkle of nutmeg and a pinch of salt.

Blend together with a mixer or hand blender. The mixture must be soft but thick and firm.

Use two tablespoons to make the gnocchi or quenelle shapes and boil in plenty of lightly salted water for a few minutes.

Melt the butter with the sage in a frying pan. 

Remove the gnocchi from the water with a skimmer as they float to the surface, drain well and put them into the frying pan. 

Sprinkle with the rest of the parmesan cheese and serve hot.

The Chef’s Advice

Like other aromatic herbs the sage adds flavor to what is otherwise a very simple dish, which makes adding fats and salt unnecessary. Sage is a Mediterranean plant which grows wild in Southern Europe. Grow it on the terrace at home so that you always have a leaf or two to hand.

Nutritional Advice

Spinach is one of the ingredients richest in vitamin K and other fat-soluble vitamins. The fats, such as butter, used as a dressing in the recipe help our bodies to absorb them.

Environmental Advice

Reduce your consumption of meat, especially processed and red meats.

A sustainable and healthy diet still allows us to eat animal proteins but these should be eaten in moderation and not too often. Strangolapreti is a complete meal in themselves, giving you the correct balance of carbohydrates, fibre and fats. Eat it with a vegetable side dish to ensure you’re getting even more nutrients and you feel full