Spinach dumplings made from potato dough with basil butter

Ingredients for 4 servings:

• 1 kg potatoes, floury
• 500 g flour
• 50 g semolina
• 2 eggs
• 1 kg leaf spinach
• 1 shallot(s)
• 1 garlic clove(s)
• basil
• salt and pepper
• nutmeg
• Parmesan
• butter

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Spinach in a completely different way

Potato dough: Boil potatoes the night before and store in their skins in the refrigerator overnight. The next day, peel the potatoes and press them through a potato ricer into a large bowl. Quickly add the eggs, flour, and semolina and knead into a firm dough. If the dough is still too sticky, simply add a little more flour. Wrap the finished dough in cling film and let it rest in the refrigerator for an hour. Filling: Finely chop the onion and garlic. In a large pan, foam the butter, soften the onion and garlic until translucent, then add the spinach. Cover the pan and sauté for 5 minutes. Season with salt, pepper, basil, and nutmeg and let cool slightly. Then form golf-ball-sized balls with your hands. Shape the dough into 8-10 balls. Flatten the balls, place the filling on top, and tightly enclose them with the dough. Press the dumplings firmly between your hands to prevent them from spreading. Roll the finished dumplings again in flour. Bring a large pot of salted water to a boil and simmer the dumplings gently for 15-20 minutes. Melt the butter, finely slice the basil, and let them simmer in the hot butter for 1 minute. Drizzle the finished dumplings with the basil butter and sprinkle with freshly grated Parmesan cheese. Depending on the serving size, this may also be suitable as an appetizer.