Potato Spinach Dumplings with Sage Butter and Parmesan Cheese

For the potato spinach dumplings, defrost spinach and chop coarsely. Mix well with onion cubes, curd cheese, flour, eggs, parmesan, basil and spices. If the mixture is too liquid, add some breadcrumbs.

Form small dumplings 5-6 cm in diameter and cook in boiling salted water for 8 minutes. For the sage butter, melt about 2 tablespoons of butter per person, sprinkle in chopped sage and slowly brown lightly.

Arrange finished potato spinach dumplings, pour over butter and sprinkle with grated Parmesan.

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