Spinach And Ricotta Dumplings

• 1 1/2 lbs potatoes, peeled and quartered
• 8 oz baby spinach
• 1/3 cup ricotta cheese
• 2/3 cup flour
• 1 None egg yolk
• 1/2 tsp grated nutmeg
• None None FOR THE TOMATO SAUCE
• 2 tbsp olive oil
• 1 lb tomatoes, finely chopped
• 1 clove garlic, crushed
• 2 tbsp sun-dried tomato pesto
• None None Freshly grated Parmesan cheese, to serve

1. Cook potatoes in boiling, salted water for 10-15 mins until tender. Drain; mash. Cool slightly. Cook spinach in a saucepan with 3 tbsp cold water until wilted. Drain; squeeze out excess liquid. Cool. Add ricotta, flour and yolk to potatoes. Add nutmeg and season. Stir in spinach.
2. For the tomato sauce, heat oil in a medium saucepan on medium heat. Cook tomatoes and garlic for 4-5 mins, stirring, until soft. Add pesto; stir. Cover; simmer for 3 mins until thick and pulpy. Season. Cover and keep warm.
3. Using floured hands, shape potato mixture into 3/4-inch dumplings. Cook in boiling water, in 2 batches, for 2-3 mins until dumplings rise to surface. Drain; toss in sauce. Serve with freshly grated Parmesan cheese.

potatoes, baby spinach, ricotta cheese, flour, egg yolk, nutmeg, tomato sauce, olive oil, tomatoes, clove garlic, tomato pesto, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/28978 (may not work)