Anna's spinach and ricotta dumplings

Ingredients for 4 servings:

• 450 g chopped leaf spinach (frozen)
• 200 g ricotta, alternatively cream cheese
• 100 g Parmesan, finely grated
• 2 eggs
• 75 g flour
• 75 g ground almonds
• 1 pinch of nutmeg, freshly grated
• Salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Thaw the spinach leaves, drain well, and squeeze dry liquid into a thin cloth. Mix with the other ingredients to form a dough, season with salt, pepper, and nutmeg, and form dumplings. Be careful, the dough is very sticky! It works better with slightly moistened hands. Let it simmer in hot, but not boiling, salted water for about 15 minutes. Served with a white wine or tomato sauce, it makes a delicious vegetarian main course. If you have carnivorous plants at home, you can add chicken breast, for example. If you like, you can also add garlic to the dumplings. Another variation is to place the dumplings in a greased, ovenproof dish, place knobs of butter on top, and sprinkle with flaked almonds and Parmesan cheese. Briefly bake until golden brown. (Here, too, the dumplings are cooked in salted water beforehand.)