All about our little ones / Recipes / Potato and Spinach Dumplings
Potato and Spinach Dumplings
Ingredients:
- 3 tsp Holle spinach purée
- 3–4 tbsp fine or soft oat flakes
- 2 tsp spelt flour
- 1 small boiled potato (soft, mashed)
- 2 tbsp grated Gouda
- 1 egg
Prep time: 30 minutes
Preparation:
Preheat the oven to 180 °C. Mix all the ingredients together to form a soft, mouldable dough. If the dough is too wet, add a little more rolled oats. Shape into small, oblong dumplings, place them on a baking tray lined with baking paper and bake for approx. 20–25 minutes until they are slightly firm on the outside and golden brown. Leave to cool completely before serving.
💡 Tip: The dumplings should remain soft on the inside – this makes them easy for little ones just starting on solids to mash up.