Pick out the spinach, rinse thoroughly a few times and bubble in enough salted water for about a minute. Remove with a slotted spoon and cool. (Keep the water hot to cook the dumplings.) Squeeze the spinach well and chop finely.
In a baking bowl, knead the curd with the egg yolks, flour, spinach, salt, pepper, and nutmeg until it forms a dough that can be easily shaped with moistened hands without sticking. Stir in flour by teaspoonfuls, if necessary.
Bring the water to a boil one more time. Preheat the oven broiler to the highest setting. Or turn the oven on to 250 degrees , gas mark 5.
Cut out walnut-sized pieces of the spinach dough with a tablespoon, form into oval dumplings with moistened hands and cook in portions in lightly boiling water for about three minutes.
Remove the cooked dumplings with a slotted spoon and place them, well drained, next to each other in a shallow greased baking dish.
Finely grate the cheese and sprinkle over the dumplings.
Cook the dumplings in the broiler or oven until the cheese is melted and lightly browned.
Brought into Mm format by Herbert Schmitt (2:2446/430.7) **
Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?
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