Veggie Dumplings with Tomatoes
8,3 / 10
ready in 1 hr 45 min.
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.