Summary

Ingredients

• 400 g potato (s)
• 100 g spinach, (weiht after blanchin)
• 1 egg (s)
• 5 tablespoon potato flour
• 5 tablespoon flour
• 1 teaspoon salt
• pepper

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Instructions

1. Peel the potatoes and cook them without salt.
2. In the meantime, squeeze out the blanched spinach well, chop it well (it shouldn`t turn into spinach slush).
3. Let the cooked potatoes cool down a bit, then press them through the potato press.
4. Mix the potatoes, spinach and egg, season with salt and pepper. Gradually work the potato flour and flour into the mixture until you get an elastic, soft dough that loosens from the edge of the bowl. Shape it into balls (Ø approx. 3 cm) with moistened hands.
5. Bring the salted water to the boil in a large saucepan and add the balls. As soon as they all come to the surface, stop boiling and let steep (about 5 minutes). Remove with a slotted spoon and serve as a side dish, e.g. with meat dishes.