Potato dumplings with spinach and trout
4 servings
60 minutes
Potato dumplings with spinach and trout are an exquisite dish of Italian cuisine that combines the tenderness of potato dough, the freshness of spinach, and the delicacy of lightly salted trout. The dumplings have a soft texture and rich flavor with subtle nutty notes of parmesan. The history of such recipes goes back centuries when Italians transformed available ingredients into refined culinary creations. These dumplings are perfect for a cozy home dinner, pairing well with light creamy sauces or fresh green salads. In Italy, dishes made from dumplings, especially gnocchi, symbolize family traditions and warm gatherings at the table. Hearty yet delicate, they offer true gastronomic pleasure to every Mediterranean cuisine enthusiast.
1
Grate the Parmesan on a fine grater.
- Parmesan cheese: 100 g
2
Sort the spinach leaves, wash them, pour boiling water over them, lightly squeeze, and chop in a blender.
- Fresh spinach leaves: 100 g
3
Peel the cooled potatoes and grate them on a fine grater.
- Potato: 500 g
4
Add half of the grated Parmesan, an egg, flour, and chopped spinach to the bowl with potatoes. Knead into a uniform dough.
- Parmesan cheese: 100 g
- Chicken egg: 1 piece
- Wheat flour: 100 g
- Fresh spinach leaves: 100 g
5
Roll out the dough on a floured board. Place strips of fish fillet on it. Carefully pinch the edges of the dough along the long side and roll them on the board to slightly compact.
- Lightly salted trout: 100 g
6
Cut across into small pieces with a sharp knife.
7
Boil the dumplings in salted boiling water. After they float, cook them for another minute, then remove with a slotted spoon.
8
Pour hot oil over the ready dumplings.
9
Wash the potatoes, place them in a pot, cover with cold water, and boil until cooked. Drain the water and let the potatoes cool.
- Potato: 500 g