Cottage Cheese and Spinach Dumplings

Clean and rinse the spinach. Heat only with the adhering water in a large saucepan until the leaves are soft. Strain through a sieve into a pastry bowl.

Mix with the curd cheese or ricotta, eggs set aside separately, Parmesan cheese, salt, pepper and nutmeg (freshly grated). Add enough wheat flour to make a firm dough.

Form dumplings with the palms of your hands.

Heat the beef broth until silky, then cook the dumplings in it until they rise to the surface.

Fish them out with a sieve spoon and bring them to the table in a baking dish with a little meat broth and lots of Parmesan cheese.

Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?

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