Malfatti

Ingredients for 6 servings:

• 500 g leaf spinach, frozen
• 1 m.-sized onion(s)
• 50 g butter
• 250 g potatoes, cooked, pressed through a ricer
• 100 g Parmesan, freshly grated
• 2 eggs
• 2 pinches of nutmeg, freshly grated
• 350 g wheat flour type 550 , maybe a little more or less
• e.g. salt and pepper
• Fat for the mold
• n. B. Butter flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Spinach dumplings made from potato dough

Thaw the spinach and chop into large pieces. Peel the onion, dice it into small cubes, and sauté it in the butter until translucent. Add the spinach and let the liquid evaporate. Then set it aside to cool. In a large bowl, mix the cooled spinach with the mashed potatoes, half of the Parmesan cheese, and the eggs. Season with a generous pinch of grated nutmeg, salt, and pepper. Gradually add the flour until a heavy, still slightly sticky dough forms. Bring enough water to a boil, add salt, and use a tablespoon to scoop out dumplings from the dough. Cook them in the boiling water. They’re done when they float to the top. Remove the dumplings from the water with a slotted spoon, drain well, and place them in a greased baking dish. Sprinkle with the remaining cheese and a few knobs of butter. Bake in a preheated oven at approximately 175°C (top/bottom heat) until the cheese has melted. I served it with a Gorgonzola sauce and a green salad. As a side dish, however, this dish serves at least 8 people. Leftovers freeze well.