Potato Dumplings with Spinach

35 min
0 People
35 min
INGREDIENTS for 0 people
  • 2 lb potatoes
  • spinach
  • 2 egg yolks
  • nutmeg
  • grated Parmigiano Reggiano cheese
  • salt
  • 3 ½ oz all-purpose flour
  • 1 ¾ oz butter
  • meat sauce

Mash on the kitchen table, while they are still hot, the boiled and peeled potatoes. Add the spinach, boiled and wrung out, to the potatoes, and add to the resulting mixture two egg yolks, a little nutmeg, a pinch of salt, and a tablespoon or two of Parmesan. Add the flour to the mixture and amalgamate to obtain some dough that is well-worked but soft. On a lightly-floured surface, cut out the dumplings from the dough and toss a few at a time into lightly salted boiling water. Once cooked and drained, arrange them gently in layers on a plate, dressing each layer with some small pieces of butter, tomato sauce, and Parmesan.

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