Italian Spinach Dumplings

Ingredients

• 500 g spinach
• Salt
• 0.5 Organic lemon
• 80 g parmesan (1 piece)
• 1 yolk
• 2 Eggs
• 150 g ricotta
• 200 g flour (and some flour for work surface)
• Pepper
• nutmeg
• 400 g cherry tomatoes
• 5 g Butter (1 tsp)
• 1 tbsp Olive Oil
• 2 stems basil

Instructions

1. 1.

   Wash, trim and blanch spinach in boiling salted water for 1 minute. Drain, shock, squeeze dry and finely chop.

2. 2.

   Rinse half a lemon hot, pat dry and grate zest with 1 pinch of salt. Grate parmesan. Separate one egg (reserve the white elsewhere).

3. 3.

   Combine spinach with ricotta, lemon zest, 60 g parmesan, eggs, yolk and flour into a smooth dough. Season with salt, pepper and freshly grated nutmeg.

4. 4.

   Using a spoon, scoop dumplings from the dough onto a floured board and drop them into boiling salted water to cook for about 8 minutes.

5. 5.

   Meanwhile wash and halve tomatoes. Use a slotted spoon to lift dumplings from the water.

6. 6.

   Lining an oven dish with butter, fill it with dumplings. Sprinkle remaining cheese on top, arrange tomatoes over them, drizzle olive oil, and bake in preheated oven at 200 °C (180 °C fan) for 5–8 minutes until gratinated.

7. 7.

   In the meantime wash basil, pat dry, pick leaves off stems and garnish the dumplings with them.