Ingredients (4 portions):

Spinach dumplings:

• 200 g spinach leaves
• 1 onion
• parsley
• 60 g butter
• 130 g milk
• 250 g bread cubes
• 150 g mozzarella
• 40 g flour
• 3 eggs
• 1 tsp salt
• 1 pinch of nutmeg

Tomato ragout:

• 1 onion
• 1 garlic clove
• 2 tbsp oil
• 400 g tomatoes
• 100 ml water
• 250 g cocktail tomatoes
• 1 tsp fresh basil
• tomato paste
• salt, pepper

Preparation:
Finely chop the onion and spinach and sauté both in butter. In a bowl, mix the bread cubes, warm milk, finely diced mozzarella, flour, sautéed spinach, eggs, salt, nutmeg and parsley and leave to rest for approx. 15 minutes. Dice the onion, chop the garlic and fry in oil until translucent. Briefly fry the tomato purée, add the diced tomatoes and season with salt; simmer for approx. 10 minutes. In the meantime, shape the dumpling dough into 12 dumplings of the same size and cook over steam for approx. 20 minutes. Add the cocktail tomatoes to the ragout and cook briefly. Season to taste with salt, pepper and chopped basil and serve with the dumplings.

Tip:
Drizzle with a little basil oil and sprinkle with grated cheese. Serve with a green salad.