- 500 g wheat flour
- approx. 250 ml water
- 1 bunch spinach
- 100 g Grikios salad cheese
- 2 cloves of garlic
- 1 jar sun-dried tomatoes
- 50 g butter
- fresh basil
- 100 g gorgonzola cheese
Put the sifted flour into a bowl, add water and salt. Knead the dough until it is flexible and no longer sticks to your hands. Add oil and keep kneading for a while. Set aside for 1/2h.
Fry the spinach in the butter with garlic and sun-dried tomatoes. Season with pepper and salt. Cool it down. Add the diced Grikios salad cheese.
Roll out the dough and cut out circles with a glass. Put the filling on the dough and form the dumplings.
Lower the dumplings in batches into the boiling salted water. After they slot to the top, keep them boiling for 3 minutes.
Melt the butter in a pan and add the chopped basil leaves with gorgonzola cheese. Season it with salt and pepper.
Serve the dumplings with a cheese-herb sauce.