South Tyrolean Spinach Dumplings with Sage Butter

Ingredients

• 500 g fresh spinach
• Salt
• 175 g ricotta
• 1 tsp lemon zest
• 80 g freshly grated Parmesan
• 2 Eggs
• 1 egg yolk
• 200 g spelt whole‑grain flour
• Pepper (freshly ground)
• nutmeg
• 2 sprigs sage
• 80 g Butter

Instructions

1. 1.

   Wash, trim and briefly blanch the spinach in salted water. Shock it in ice water, squeeze out excess moisture, and finely chop.

2. 2.

   Combine the spinach with ricotta, lemon zest, Parmesan, eggs, egg yolk and flour into a smooth dough. Adjust the flour amount if needed. Season with salt, freshly ground pepper and grated nutmeg.

3. 3.

   Using a spoon, cut dumplings from the dough, place them on a floured board, and drop them into boiling salted water. Reduce heat and let cook for about 8 minutes. Rinse the sage under running water, shake dry, and remove the leaves.

4. 4.

   Melt butter in a pan and add the sage. Remove the dumplings with a slotted spoon, drain, and toss them in the sage butter. Serve immediately on plates, drizzle with more butter, and garnish with sage.