Spinach Dumplings with Braised Root Vegetables, Mushrooms and Herbs

This recipe comes from Vie, a restaurant in Chicago.
I love to spend cold winter days cooking. Although this takes some time to make it is well worth the effort.
The dumplings are soothing and warm and so very good. The braised veggies are everything wonderful that a fall/winter garden can provide.
The best news is that the dumplings keep and reheat very well so you can make them in advance and "warm" them for serving.

Wilt 1lb of freshly washed spinach (throw it, slightly damp, into a skillet over medium heat for about 3 minutes).
Cool and squeeze out as much moisture as possible. Chop spinach.
Boil 1 cup water, 9T butter, 1 1/2tsp salt. Once boiling, add 1/2 cup semolina flour and 1 cup all purpose flour. Stir until a paste forms.
Transfer mixture to large bowl and beat in 3 eggs. Fold in spinach and 1 1/3 cup Parmesan cheese.
Roll (by hand) dumplings (1 T size) and place on greesed baking sheet.
Place steaming rack over pot of simmering water (do not allow rack to touch water).
Steam dumplings until cooked, about 35 minutes. (Cover and refrigerate if not serving immediately. Steam to reheat.)

In a large skillet, melt 2T butter. Add 3/4 cup broth.
Add 2lbs of root vegetables cut into 1/2-3/4 inch pieces (turnips, carrots, potatoes, parsnips, etc).
Cook until veggies are tender, about 15 minutes. Cool.
In the meantime, cook 1lb assorted mushrooms in 2T butter until browned and tender.
Add mushrooms to veggies and adjust seasonings.
Add 3/4 cup creme fraiche or sour cream to veggies and rewarm.
Serve vegetables in bowls topped with spinach dumplings and garnished with chopped chives.