Spinach curd dumplings with sage butter

Ingredients for 4 servings:

• 4 medium-sized potatoes (approx. 360g)
• 350 g leaf spinach
• 250 g quark (cottage cheese)
• 50 g Parmesan, grated
• 90 g flour
• 4 egg yolks
• Salt and pepper, from the mill
• nutmeg
• 100 g butter
• 5 tbsp sage, fresh, chopped
• Parmesan

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

almost melt on the tongue

Wash and boil the potatoes. Wash and blanch the spinach, immediately rinse with cold water, squeeze out any excess water, and finely chop. Peel the potatoes, press them through a potato ricer while still warm, and let them cool slightly. Mix the potatoes with the curd cheese, Parmesan cheese, flour, egg yolks, and spinach, and season with salt, pepper, and nutmeg. Using moistened hands, form 8 dumplings from the mixture, place them in boiling salted water, and let them simmer over low heat for about 8 minutes. Sage butter: Melt the butter, add the sage, and season with salt and pepper. Remove the dumplings from the water and drain well. Serve 2 dumplings per serving, pour the sage butter over them, and sprinkle with some grated Parmesan cheese.