John Myers
Ingredients for 4 servings:
- 400 g potatoes
- 100 g spinach (weight after blanching)
- 1 egg(s)
- 5 tbsp potato flour
- 5 tbsp flour
- 1 tsp salt
- pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
makes about 28 pieces
Peel the potatoes and boil them without salt. Meanwhile, squeeze the blanched spinach dry and chop well (you don’t want it to become a mush). Let the cooked potatoes cool slightly, then press them through a potato ricer. Mix the potatoes, spinach, and egg, season with salt and pepper. Gradually add the potato flour and flour to the mixture until you have a soft, elastic ball of dough that pulls away from the sides of the bowl. Using moistened hands, form the dough into balls (approx. 3 cm in diameter). Bring a large pot of salted water to a boil and add the balls. As soon as they all rise to the surface, stop cooking and let them simmer for about 5 minutes. Remove with a slotted spoon and serve as a side dish, for example with meat dishes.
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