Spinach dumplings (Grison style)

1. Clean the spinach, add dripping wet to the pan, heat on the highest level up to the roasting window, remove the spinach, let cool, squeeze out a little and finely chop.

2. Add 50 g of butter in the pan, switch to the highest level and allow to become frothy. Add breadcrumbs, switch to a low level, brown while stirring until pale brown, let cool. Finely cut the chives and parsley.

3. Stir together flour, eggs, milk, and water. Add the toasted breadcrumbs, herbs and spinach. Season with salt, pepper, and nutmeg. Let the dough rest for approx. 1 hour.

4. Fill the pot with water, heat on the highest level until the water boils. Switch to a low level, lightly salt the water.

5. Using two tablespoons, make dumplings and let simmer in the water in batches for approx. 5 minutes until they float to the top. Remove with a skimmer and keep warm until all dumplings are done.

6. Add the rest of the butter to the pan, heat on a medium level until the butter melts and is lightly browned. Sprinkle cheese over the dumplings and pour the brown butter over them.