I tasted this excellent dish when I went on vacation in Trentino and found it uniquely delicious. Here I present Spinach Dumplings My Way, a delicacy.

Difficulty: Easy
Cost: Cheap
Preparation time: 45 Minutes
Portions: 6/7 dumplings
Cooking methods: Stovetop
Cuisine: Regional Italian

Ingredients

7 oz spinach, frozen (already boiled)
2 eggs (medium)
5 oz stale bread
3.5 oz speck (sliced)
1/3 cup milk
1.5 tbsp butter
1 onion (about 1.8 oz)
1 clove garlic
to taste fine salt
to taste black pepper (ground)
2 tbsps Parmigiano Reggiano DOP (grated)
2 tbsps Parmigiano Reggiano DOP (grated)
1 broth cube (Knorr classic broth heart, about 1 oz)
1.8 oz speck

Preparation

Dice the stale bread, put it in a container, and add the milk.
Let it soften slightly, the bread should not become mushy.
If the bread is not too dry, you can skip soaking it.
Meanwhile, clean the onion and garlic, put them in a mixer and mince finely. Sauté them in a pan with the butter along with the spinach, which you have previously thawed, squeezed well (from 7 oz you will get about 4.2 oz squeezed) and chopped with a knife. Sauté for a few minutes, add the parmesan, mix well, and adjust salt if necessary.
Remove the garlic and let cool.
Dice the speck into very small cubes.
In the container with the soaked bread, add the cooled spinach, the speck, and the previously beaten eggs. Mix well, adjust salt and pepper.
If the mixture is too soft, add a little flour or breadcrumbs.
Cover the container with plastic wrap and let it rest in the fridge for at least two hours.
Form balls weighing about 2.5/2.8 oz each, you will end up with about 6 or 7. Wet your hands to prevent the mixture from sticking to your fingers (here I made a double batch).
Put the balls in the fridge so they hold their shape better during cooking.
Sauté the sliced speck in a hot pan.
In a fairly deep pot, add plenty of water, and once it boils, add two teaspoons of coarse salt, the broth cube, and then the dumplings.
Cook them for about 10/15 minutes.
If you want to make homemade broth, find the recipe here.
Serve the dumplings with the broth, sprinkle with sautéed speck and grated parmesan.

Suggestions/Tips

If the mixture is slightly soft, add a little flour or breadcrumbs. The mixture should be quite compact and dry.

If you use very dry bread, add a little more milk to soften it.

If using fresh spinach, you will need about twice as much. Clean them well and boil them in plenty of salted water until they are soft. Drain well in a colander.

Instead of speck, you can also use diced smoked bacon (in the same amount) and instead of stale bread, you can use diced sandwich bread (about 6.3 oz) without soaking it in milk.

Here are other recipes with dumplings:

Dumplings with Parmesan and Bacon Sauce

If you liked Spinach Dumplings My Way, also try other recipes with spinach:

Savory Pie with Spinach and Sausage Paste

Savory Pie with Spinach and Fake Spaghetti

Chicken, Spinach, and Potato Pie

Pork Loin Stuffed with Spinach