Spinach And Ricotta Dumplings

• 1 1/2 pounds potatoes peeled and quartered
• 8 ounces baby spinach
• 1/3 cup ricotta cheese
• 2/3 cup flour
• 1 egg yolk
• 1/2 teaspoon grated nutmeg
• 2 tablespoons olive oil
• 1 pound tomatoes finely chopped
• 1 clove garlic crushed
• 2 tablespoons sun-dried tomato pesto
• grated Parmesan cheese Freshly, 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, olive oil, tomatoes, garlic, tomato pesto, parmesan cheese freshly

Taken from www.yummly.com/recipe/Spinach-and-Ricotta-Dumplings-1400721 (may not work)