Ricotta Dumplings

Let the spinach thaw, squeeze out excess moisture and finely chop.

Thoroughly combine the spinach with ricotta, egg and about 100 g freshly grated Parmesan in a bowl.

Fold in spelt flour and ground almonds until a dough forms that can be shaped.

Season with salt, pepper and nutmeg.

Bring a large pot of salted water to a boil.

Use two wet teaspoons to scoop out a walnut-sized test dumpling and cook it in the water until it rises to the surface.

Form dumplings from the mixture with two wet teaspoons and place them on a floured board.

Cook the dumplings in batches in the gently simmering salted water until they float, then let them sit briefly.

Preheat the oven to 220 °C (grill/broil setting).

Lift the dumplings out with a slotted spoon, let them drain well and transfer to a baking dish.

Sprinkle with sliced almonds, dot with butter and grill/broil for about 3 minutes.

Garnish with freshly grated Parmesan and serve immediately.