Malfatti (Spinach Dumplings)

Wash the spinach and steam it with the adhering water until it collapses. Let cool slightly, squeeze vigorously and chop finely. Roughly chop the onion and sauté in 30 g (!) butter until translucent. Add spinach and remove from heat. Stir the ricotta until creamy, add the cooled spinach and half of the Parmesan. Stir in eggs and egg yolks, season well with salt, pepper and nutmeg. Now gradually mix in the flour and work into a dough. Season again and cut out dumplings. Put them in plenty of boiling salted water and let them simmer on low heat until they rise. Leave to stand for another 2-3 minutes. Lift out of the water and place in an ovenproof dish. Melt remaining butter and drizzle over the top. Bake in preheated oven at 175 °C for 5 minutes. Sprinkle with the remaining Parmesan before serving.

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