for 4 person

Dumpling mixture

1 tbsp	butter
1	onion, finely chopped
1	garlic clove, squeezed
150 g	sweet potatoes, coarsely grated
50 g	baby spinach, roughly chopped
¾ tsp	salt
a little	pepper
250 g	half-white bread, cut into approx. 1 cm cubes
1	egg
125 g	ricotta

Dumplings

salted water, boiling

Butter

100 g	butter
½ bunch	sage, roughly chopped
4 sprig	thyme, leaves torn off
80 g	Parmesan, coarsely grated

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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