- 450 grams Frozen spinach
- 1 package Dumpling (half and half, for 12 pieces)
- 3 tablespoons grated Parmesan
- 1 Egg
- 2 tablespoons Cornstarch
- freshly ground Pepper
- 2 Onions
- 30 grams Butter
- 1 large can peeled Tomatoes (800 grams)
- ½ teaspoon Sugar
- 30 grams Pine nuts
- 40 grams Parmesan (in a single piece)
Thaw the spinach, squeeze out and chop coarsely.
Prepare the dumpling mixture according to package instructions and let rest. Mix the spinach, cornstarch, egg and Parmesan into the dumpling mixture, and season with salt, pepper and nutmeg.
Peel the onions and chop. Heat butter in a pan and fry the onions in it. Add the peeled tomatoes including the juice, stir in the sugar, and season with salt and pepper. Leave to simmer for about 15 minutes, and crush the tomatoes slightly. Season to taste.
Form 12 dumplings from the dough with wet hands and cook the dumplings in salted water for about 20 minutes until done.
Toast the pine nuts in a dry pan.
Serve the dumplings with tomato sauce on plate, and sprinkle with Parmesan shavings and toasted pine nuts.