Spinach dumplings

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Sort the spinach, wash and drain. Boil up the spinach in 3-4 portions in a large pot, each with a little water and approx. 1⁄2 TL salt covered and blanch for approx. 2 minutes until the spinach collapses.

2. 2

   Drain the spinach, let it cool down and squeeze it out very well. Put the spinach, ricotta and eggs in a large bowl. Grate parmesan finely and add approx. 3⁄4 Mix everything with a fork to a mass.

3. 3

   Dust a tray or tray with flour. Gradually stir only so much flour (approx. 200 g) with a wooden spoon into the spinach mixture that the dough is still soft but can be formed into gnocchi.

4. 4

   Then form the dough into gnocchi with floured hands. Dust hands and gnocchi with flour again and again to prevent them from sticking to hands and tray.

5. 5

   Bring 3-4 l salted water to the boil in a wide saucepan (approx. 1 teaspoon salt per litre). Carefully add the gnocchi in 2-3 portions and cook for 2-3 minutes at low heat. As soon as they float on the surface of the water, lift them out with a skimmer, let them drip off a little and spread them on a large plate.

6. 6

   Wash the sage, dab dry and remove the leaves. Melt butter in a pot. Add the sage and warm up briefly. Sprinkle sage butter over the gnocchi and sprinkle with remaining Parmesan cheese.

Nutrition Facts

KCAL
310 kcal

CARBS
18 g

FATS
17 g

PROTEINS
20 g