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Spinach and stale bread dumplings bathed in brown butter and sage are Trentino's vegetarian pride. This healthy mediterranean-alpine hybrid is rich in fresh greens and perfect for clean eats.
In a large skillet over medium heat, wilt the spinach in batches with a few tablespoons of water until just tender, about 2 minutes per batch. Cool slightly and squeeze thoroughly to remove all excess moisture. Chop finely.
In a large bowl, soak the cubed stale bread with the milk for 5–10 minutes until softened, stirring occasionally to ensure even moisture. Gently squeeze out any excess and break up large chunks with your hands.
To the moistened bread, add chopped spinach, eggs, Parmesan, flour, nutmeg, salt, and black pepper. Gently mix by hand or with a spatula until just combined. Let rest 10 minutes—this helps the mixture bind.
Shape dough into golf-ball sized dumplings with damp hands, pressing gently but firmly. If the mixture is too loose, sprinkle with a bit more flour, mixing lightly just until cohesive.
Bring a large pot of salted water to a gentle simmer (not a rolling boil). Lower dumplings in batches and cook about 4–5 minutes, or until they float to the surface and are firm to the touch. Lift out with a slotted spoon and drain briefly.
In a skillet, melt the butter over medium heat. Add sage leaves and cook until butter turns golden and fragrant, about 2–3 minutes. Do not let the butter burn.
Plate dumplings and spoon the brown butter–sage over top. Serve immediately with additional Parmesan if desired.
