Potato dumplings with spinach

Step 1 of 2:

Wash 1 kg of potatoes and boil in salted water for about 20 minutes until tender. Drain the potatoes, let them steam dry, peel them, and press them through a potato ricer while still hot. Then let the mixture cool completely for about 60 minutes. Add 125 g of flour, 2 tbsp cornstarch, 1 egg, 1 tsp salt, and 1 pinch of nutmeg. Stir everything with a wooden spoon to form a firm, smooth dough and let it rest for a maximum of 20 minutes.
On a lightly floured surface, shape the dough into finger-thick rolls (30 cm long each) and cut into 5-6 cm pieces.
Shape the Schupfnudeln with pointed ends.

Step 2 of 2:

Wash the spinach and drain well in a sieve. Meanwhile, wash a sprig of basil, shake dry, and chop roughly. Wash the lemon thoroughly, finely grate the zest, and then juice it. Peel and finely chop the garlic, and grate the Parmesan. Heat 1 tbsp olive oil in the Ceratal® pan and lightly brown the Schupfnudeln in it, then remove from the 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 stir in the ricotta, 1 tbsp grated lemon zest, 2 tbsp lemon juice, and 2/3 of the Parmesan.
Add the Schupfnudeln back to the pan with the spinach. 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 flour and other ingredients. Do not let the mixture rest for more than 20 minutes, 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.
• Sauté the garlic only over medium heat, as it can become bitter otherwise.
• Parmesan is easier to grate when chilled.