Potato and spinach stew with radish and chives dumplings

Ingredients

Directions

1. 1

   Wash the chives, shake dry and cut into fine rolls. Wash 75 g radishes, clean and cut into fine cubes. Finely grate Parmesan cheese. Mix well ricotta, parmesan, egg yolk, flour, chives and radishes in a bowl. Season with salt, nutmeg and lemon juice. Cover the mixture and leave to cool for 2-2 1/2 hours

2. 2

   Peel the onion and cut into large pieces. Peel garlic and cut into fine pieces. Clean, wash and halve the potatoes thoroughly. Clean, wash and cut the mangetouts into pieces. Celery clean, wash and cut into thin slices. Wash spinach, drain well in a sieve

3. 3

   Heat the oil in a pot. Sauté onion and garlic for 2-3 minutes. Add potatoes and fry for about 2 minutes. Deglaze with broth, bring to the boil and simmer for about 20 minutes

4. 4

   Using 2 small spoons of the ricotta mass, cut off about 20 gnocchi, dipping the spoons in hot water in between. Bring a large pot of salted water to the boil, reduce the heat slightly (so that the water no longer bubbles) and cook the radish and chives gnocchi for 8-10 minutes. Take them out with a skimmer and let them drip off briefly on kitchen paper

5. 5

   Add mangettoes and celery to the stew about 5 minutes before the end of the cooking time. Add spinach and dumplings 1-2 minutes before the end of the cooking time. Season to taste with salt, pepper, sugar and vinegar

6. 6

   Wash and clean 2 radishes and slice them into thin slices. Pour soup into deep plates and garnish with radish slices

7. 7

   Waiting time 2-2 1/2 hours