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 let it boil for approx. 2 minutes.

2. 2

   blanch until the spinach collapses. Drain the spinach, let it cool down and squeeze it out very well. Put the spinach, ricotta and eggs in a large bowl. Parmesan

3. 3

   grate finely and add approx. 3⁄4 Mix everything with a fork to a mass

4. 4

   Dust a tray or tray with flour. Gradually add only as much flour (approx. 200 g) with a wooden spoon to the spinach mixture so that the dough is still soft but can be formed into gnocchi. Then form the dough into gnocchi with floured hands. Dust hands and gnocchi with flour again and again, so that they do not stick 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 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. Keep warm

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 the remaining parmesan