Summary

Ingredients

• 4 medium potato (s), (potatoes, approx. 360g)
• 350 g spinach leaves
• 250 g quark, (curd cheese)
• 50 g parmesan, rated
• 90 g flour
• 4 egg yolks
• Salt and pepper, from the mill
• nutmeg
• 100 g butter
• 5 tablespoon sage, fresher, chopped
• Parmesan

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Instructions

1. Wash and cook potatoes. Wash and blanch the spinach, rinse immediately with cold water, squeeze it out well and chop it up. Peel the potatoes, press them through the potato press while still warm and let them cool a little. Mix the potatoes with curd cheese, parmesan, flour, yolks and spinach and season with salt, pepper and nutmeg. Shape the mixture into 8 dumplings with moistened hands, soak them in boiling salted water and let them steep for about 8 minutes over a low heat.
2. Sage butter:
3. Melt the butter, add the sage and season with salt and pepper.
4. Lift the dumplings out of the water and drain well. Arrange 2 dumplings per serving, pour sage butter over them and sprinkle with a little grated Parmesan.