Potato dumplings with spinach

Step 1 of 2:

Wash 1 kg of potatoes and cook them in salted water for about 20 minutes until fully cooked. Drain the potatoes, let the steam evaporate, peel them, and press them through a potato ricer while still hot. Then leave the mixture to cool completely for about 60 minutes. Add 125 g flour, 2 tbsp. cornflour, 1 egg, 1 tsp. salt, and 1 pinch of nutmeg. Mix everything with a wooden spoon into a firm, smooth dough and let it rest for max. 20 minutes.
Shape the dough on a little flour into finger-thick rolls (each 30 cm long) and cut into 5-6 cm pieces.
Shape the Schupfnudeln with pointed ends.

Step 2 of 2:

Wash the spinach and drain it well in a sieve. Meanwhile, wash one sprig of basil, shake dry, and roughly chop it. Wash the lemon thoroughly, finely grate the zest, then juice it. Peel and finely chop the garlic, and grate the Parmesan. Heat 1 tbsp. olive oil in the Ceratal® Frying Pan and lightly brown the Schupfnudeln in it, then remove them from the Frying Pan and set aside. Add the remaining olive oil and briefly sauté the garlic. Add the spinach and stir for 1-2 minutes until wilted. Then remove from the heat and fold in the ricotta, 1 tbsp. grated lemon zest, 2 tbsp. lemon juice, and 2/3 of the Parmesan.
Add the Schupfnudeln to the spinach in the Frying Pan. Mix well and season with salt and pepper.
To Serve, sprinkle with the remaining Parmesan and garnish with basil leaves.

Fissler Pro Tips:

• Peel and press the potatoes while still hot. Let them cool completely before adding the flour and other ingredients. Do not let the mixture rest for longer than 20 min, otherwise the dough will become sticky.
• If the potatoes are very floury, the amount of flour can be reduced and only one egg yolk used.
• Only sauté the garlic over medium heat, otherwise it can become bitter.
• Parmesan is easier to grate when chilled.