Ingredients

The following ingredients have 4 Servings
  • 6.5 cups floury potatoes
  • 1 egg
  • 1 bunch baby Spinach (finely chopped)
  • 1.333 cups all-purpose flour
  • Nutmeg
  • 6.5 cups small, ripe tomatoes (cut into wedges, skinned if desired)
  • 1 Tbsp extra virgin olive oil
  • 1 tsp butter

Instruction

  • Cook the potatoes in boiling salt water for around 25-30 min. Drain, mash and leave to cool a little.
  • Add the egg, spinach and flour to the potatoes and season with salt and nutmeg. Knead into a smooth dough. On a floured work surface shape into roll approx. the thickness of a finger and cut into 1 cm thick slices. Cover with a tea towel and leave to rest for around 10 min.
  • Heat the oil and butter in a large pan and fry the tomatoes on a gentle heat with the lid on for 2-3 min. Season with salt and ground black pepper.
  • Add the dumplings to a pot of boiling salt water and cook gently for 8-10 min. They are done when they float to the surface.
  • Drain the dumplings and add them to the tomatoes. Mix well, transfer to plates and serve immediately. Serve with grated Parmesan or Pecorino.