Sage Dumplings with Parmesan
Sage dumplings with parmesan is a recipe featuring fresh ingredients from the herb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g waxy potatoes
- 100 g Spinach
- 60 g sage
- Salt
- 2 tbsp olive oil
- 1 egg
- 100 g flour
- Salt
- freshly grated nutmeg
- 50 g butter
- 2 tbsp freshly grated parmesan (for sprinkling)
Instructions
-
1.
Wash the potatoes and steam for about 30 minutes. Peel, press through a potato masher, and let them drain.
-
2.
Rinse the spinach and sage and allow to drain well. Trim the spinach leaves from the stems. Set aside a few leaves for garnish and blanch the rest with the spinach in salted water briefly. Shock, squeeze out excess moisture, chop roughly, and blend finely with oil.
-
3.
Add the egg, sage-spinach mixture, and flour to the potatoes. Season with salt and nutmeg. Mix everything into a dough. Adjust flour as needed so the dough is not too sticky and remains workable. Using a tablespoon (best dusted with flour), cut small dumplings. Drop them into boiling salted water and let them gently rise for 8-10 minutes.
-
4.
Brown the butter with the remaining sage leaves lightly. Drain the dumplings, sprinkle with parmesan, and serve.
