Spinach and Potato Dumplings in Garlic Butter

Peel the potatoes and soften in salted water. Clean the spinach, rinse and blanch in salted water. Remove, rinse in iced water, drain and then chop. Finely grate the Parmesan cheese.

Drain the potatoes, place them in the saucepan, repeatedly put them on the hot stove top for a short time and steam them out. Then press through the potato ricer, mix with flour, liquid Parmesan, egg yolk, butter and spinach. Season with a hint of nutmeg. Form dumplings from the dough and cook them in boiling salted water for about 10 minutes. The dumplings are done when they float on the surface. Remove the dumplings with a slotted spoon and drain.

Blanch the tomatoes with hot water, peel, seed and cut into cubes. Remove the skin from the garlic and cut into thin slices. Chop parsley finely.

In a frying pan with 2 tbsp butter, roast garlic and sage until crisp.

Heat the tomato cubes in a separate frying pan. Roast the dumplings in a frying pan with 2 tbsp butter until golden brown, arrange, pour the sage-garlic butter over them. Sprinkle with diced tomatoes and parsley.

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

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