Spinach dumplings with tomato sauce

Ingredients for 3 servings:

• 800 g leaf spinach
• 20 g low-fat curd cheese
• 2 eggs
• 8 tbsp flour
• 50 g cheese, e.g. mozzarella or blue cheese
• 250 g tomatoes
• 1 onion(s), red
• 1 tbsp, leveled olive oil
• basil
• nutmeg
• salt and pepper
• oregano

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 1 hour 4 minutes

also for gratinating

Wash and sort the spinach, then wilt it in a large pot over medium heat until dripping wet. Drain in a sieve and roughly chop. If using frozen spinach, simply thaw it. Place the quark in a sieve lined with kitchen paper and let it drain. Mix the quark, eggs, and flour. Crumble or grate the cheese and add it to the quark mixture. Squeeze the spinach well and add it. Knead everything together well and season generously with salt, nutmeg, and pepper. Cover and chill for about 30 minutes. Peel, quarter, and deseed the tomatoes, and cut into small cubes. Peel and finely chop the onions. Heat the oil and sauté the onions until translucent. Add the tomatoes and simmer gently for about 5 minutes. Season with salt, pepper, and oregano. Bring salted water to a boil. Form the quark mixture into dumplings. The best way to do this is to sprinkle some flour in your hand and form small portions into dumplings. Add them to boiling salted water and let them simmer for about 4 minutes over reduced heat. Drain in a sieve. Wash the basil, finely slice it, and stir it into the tomato sauce. Serve with the dumplings. To bake, place the dumplings in a baking dish with the tomato sauce, sprinkle with cheese, and bake at 200°C for about 8-10 minutes.