Ham Dumplings on Spinach and Mashed Potatoes

Cut ham and bell bell pepper into small cubes. Stir the veal sausage meat with whipped cream until smooth. Mix in ham and diced peppers, add chopped kitchen herbs, mix well and season with a little salt and white bell pepper.

Cut small dumplings from this mixture and put them into the boiling meat or vegetable soup and then let them steep at a low temperature.

For the spinach and potato puree, boil the potatoes in their skins, peel them and press them. Add hot milk as well as the butter and stir until smooth.

Fold in the blanched and finely chopped spinach leaves, season with salt, white pepper and a pinch of nutmeg.

Briefly heat cream cheese together with milk in a saucepan, add chopped kitchen herbs and season to taste. Do not boil the sauce.

Arrange the puree on plates, evenly distribute ham dumplings on top and lightly coat with the cream cheese sauce.

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