Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dumpling mixture
Dumplings
Butter
How it's done
Dumpling mixture
Heat the butter in a pan. Add the onion, garlic and sweet potatoes, sauté for approx. 4 mins. Add the spinach, cook briefly, season and allow to cool slightly. Add the bread, egg and ricotta, mix, knead by hand to form a compact mass, leave to stand for approx. 10 mins. With wet hands, shape into 20 equal-sized balls.
Dumplings
Cook the dumplings in simmering salted water for approx. 8 mins. per batch. Remove the dumplings with a slotted spoon, drain well and keep warm.
Butter
Heat the butter in a non-stick frying pan until it foams and smells nutty. Add the sage, thyme and dumplings, heat through, turn, plate up. Sprinkle with cheese.
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