Gourmet Spinach Dumplings - Friulian Way

• 500 grams leftover bread
• 200 grams fresh spinach
• 150 grams Gorgonzola cheese
• 200 milliliters diary milk
• 20 grams grated parmesan cheese
• 8 grams black pepper powder
• 10 grams salt
• 60 grams butter
• 25 milliliters olive oil
• 2 eggs
• 1 teaspoon honey
• 50 milliliters Ramandolo wine
• 2 pears

1. Take a pot, add a bit of olive oil and a pinch of salt. Cook the spinach for no more than 5 min., pouring a glass of water. Put aside some spinach leaves (the little ones) and fry them. You will use them as decoration.
2. Crumble the leftover bread. In the meanwhile, take a little bowl and beat the eggs by using a kitchen whisk. Add a pinch of black pepper. Combine all the ingredients and blend them. Pour 100 ml of milk and blend again. You will obtain a malleable dough. Play with your hands and form little balls. Strew them with some grated parmesan. Cook the balls in boiling water for 5-6 min.
3. Take a pan and melt the Gorgonzola cheese by adding the remaining milk. You will obtain a delicious and smooth cream.
4. Serve hot.

fresh spinach, gorgonzola cheese, diary milk, parmesan cheese, black pepper, salt, butter, olive oil, eggs, honey, wine, pears

Taken from food52.com/recipes/75827-gourmet-spinach-dumplings-friulian-way (may not work)