Ingredients portion 10
Dumpling dough 800 g
Spinach 270 g
Cottage cheese 150g
Parmesan cheese 35g
Truffle oil 20 ml
Chicken broth 100 ml
Olive oil 3 tablespoons
Thyme 1 stem
Rosemary 1 stalk
Chicken egg 3 pieces
Dill 3 stalks
Laurel leaf 4 pieces
Garlic 4 cloves
Black pepper 4 g
Salt to taste
Ground black pepper to taste
Cooking instructions 35 minutes
1 Heat two tablespoons of olive oil in a pan, add 1 clove of garlic and a sprig of thyme and rosemary. Reduce the heat as soon as the oil begins to boil or it will burn. Add another clove of garlic, finely chopped, and 250g of spinach. Saute everything for a minute, stirring. Remove the pan from the heat, remove the whole garlic clove, thyme and rosemary and wring out the spinach in a colander.
2 Chop the spinach with the knife and mix with the curd and 15 g grated Parmesan. Add the hard-boiled eggs, one whole, finely chopped and two yolks, chopped coarsely. Season with salt and pepper, add a little olive oil (about 3 grams) and mix well.
3 Cut out circles from the rolled dough to a thickness of 1 mm using a 4.5 cm cooking ring. Place 5 grams of filling on each one, fold in half and pinch the edges together as a pigtail.
4 Pour five litres of water into a large saucepan, add salt, bay leaf, two crushed garlic cloves, black pepper and whole dill sprigs. Once the water is boiling, gently drop the dumplings into the pan and cook for 5-6 minutes until tender.
5 While the dumplings are cooking, prepare the sauce: mix the chicken stock with the truffle oil and 20 grams of grated Parmesan. Just before serving, place the remaining fresh spinach on a plate, top the dumplings with the sauce and a little olive oil.
