Spinach galuska with mascarpone sabayon, feta cheese and walnut

Oh yes! Finally, it seems that good old spinach and me became friends! I do not say, that I would eat a bowl of spinach with a boiled egg, but I really liked it in the rolls I baked lately, and last week we had some pasta with spinach and ham sauce that rocked. Therefore I decided to experiment a bit around with one of the first spring edible spring plants. I really love dishes that use both the egg yolk and egg white, because I really do not like to collect a bunch and then prepare something I actually did not want! This quick dish is just perfect from that point of view: you need the yolks for the sabayon and the whites for the galuska. Galuska is actually the Hungarian Spätzle that turned out pretty light thank to the egg whites and goes so well with the velvety mascarpone sauce. But do not worry, it is not that boring as it might sound, because feta cheese and roasted walnuts bring some fun into the dish!

Ingredients:
for the spinach galuska:
240 g flour
200 g spinach + 2 handful
4 egg whites
1 clove garlic
1/4 teaspoon butter + 2 tablespoons
salt
pepper
nutmeg

for the mascarpone sabayon:
4 egg yolks
2 tablespoons vegetable or chicken stock
2 tablespoons dry white wine
150 g mascarpone
30 ml milk
salt
pepper

you'll also need
50 g feta cheese
few baby spinach leaves
2 handful of walnut

For the spinach galuska finely chop garlic and sautee in butter. Bring water to the boil, add salt and cook spinach just as long as it wilts.Remove immediately and cool in ice water. Puree spinach together with the sauteed garlic. Sift flour into a bowl, add spinach puree, egg whites and season with salt, pepper and nutmeg. With a help of a galuska or spätzle maker add galuska into simmering water. It is ready as soon as it swimms on top. In the meantime melt butter add the two handfuls on spinach, add drained galuska and keep warum until serving.

For the sabayon whisk egg yolks with stock and white wine until thick and foamy. Over low heat warm milk, add mascarpone and let it melt. Whisk melted mascarpone to the egg yolk mixture and beat for a few more minutes. Season with salt and pepper.

Serve spinach galuska on top of the sabayon, sprinkle with walnuts, baby spinach leaves and crumble feta cheese over it.