Hearty Schlutzkrapfen with Cheese Sauce

Knead the two types of flour with the egg, olive oil, about 40 ml of water and a pinch of salt until a smooth dough. If the dough is too dry, add a little more water. Wrap the dough in cling film and let it rest for approx.

half an hour. Remove the skin from the onion and chop it. Cut the peppers in half, remove the seeds and chop the flesh. Clean, rinse and drain the spinach. In a frying pan with 1 tbsp butter, sweat half of the onions, add spinach and fall together. Season with salt, pepper and a hint of nutmeg.

Remove from frying pan, cool briefly, squeeze well and chop finely.

Sauté the remaining onion in a frying pan with 1 tbsp butter, add the mince and peppers and fry briefly. Season with salt and pepper. Mix the mince with the spinach. Roll out the dough thinly on a floured work surface and cut out circles of about 8 cm ø. Place 1 tbsp of minced meat and spinach mixture on each circle, fold and press firmly. Cook the Schlutzkrapfen in boiling salted water for about 3 minutes. Remove and drain.

For the sauce, finely grate the cheese. Remove the skin from the shallots and chop them. In a saucepan with 2 tbsp. butter, sauté the shallots.

Dust with flour. Then, while stirring continuously with a whisk, add the milk gradually. Briefly simmer the sauce and season with vegetable stock powder. The cook

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