Schupfnudeln with spinach and cherry tomatoes

Ingredients for 4 servings:

• 250 g potatoes, boiled
• 2 egg yolks
• 125 g flour
• 1 pinch of nutmeg
• salt and pepper
• 2 tbsp butter
• 2 tbsp onion(s), finely chopped
• 12 small cherry tomatoes
• 120 g leaf spinach, cooked
• 1 clove(s) garlic, finely chopped
• 1 tbsp pine nuts
• 2 tbsp Parmesan, thin shavings

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Press the potatoes through a potato ricer. Knead with the egg yolk, flour, nutmeg, salt, and pepper until smooth. Shape the dough into noodles the size of your little finger, tapering at both ends. Cook the pasta in boiling salted water for 4-5 minutes. Then remove from the water, drain well, and allow to cool. Melt the butter in a deep pan and sauté the onion until translucent. Add the pasta and fry until golden brown. Halve the washed tomatoes. Mix the leaf spinach, garlic, tomatoes, and pine nuts into the pasta and sauté briefly. Serve on warmed plates and sprinkle with Parmesan shavings.