Spinach dumplings with tomato sauce

Ingredients for 6 servings:

• 500 g potatoes, floury
• 300 g leaf spinach
• Salt and pepper, white
• 60 g flour
• 60 g cornstarch
• 1 m.-sized egg(s)
• 50 g cheese (hard cheese), grated
• 4 tomatoes
• 2 onions
• 2 tbsp oil
• 500 g tomatoes, pureed
• 1 pinch(s) of sugar
• 40 g butter

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Wash the potatoes and boil for about 20 minutes. Trim and wash the spinach. Blanch in salted water for 1-2 minutes. Rinse and drain. Squeeze out the spinach and roughly chop, leaving only a few leaves. Rinse the potatoes, peel them, and let them steam off. Press them through a potato ricer while they are still hot or mash them very finely. Knead with the flour, starch, egg, cheese, and chopped spinach, and season. With moistened hands, form the mixture into about 12 dumplings. Let them simmer in boiling salted water for about 20 minutes. Meanwhile, score the tomatoes, blanch them, peel them, and chop them. Peel and dice the onions, and sauté them in the hot oil. Add the tomatoes and remaining spinach. Deglaze with the passata and bring to a boil. Simmer for about 10 minutes. Season with salt, pepper, and sugar. Drain the dumplings and serve them on top of the sauce. Melt the butter and pour it over the dumplings.