Coarsely chop the blanched spinach leaves, squeeze well in a cloth. Place in a suitable bowl, mix well with two-thirds of the egg yolk, ricotta, Parmesan, wheat semolina and flour. Season with salt, pepper and nutmeg (freshly grated). Let the mixture stand for 20 minutes. Form small dumplings from the quantity and roll them in flour. Roll lightly in salted water for about 8 min.
Heat a little olive oil in a saucepan, sauté tomatoes, olives, capers and garlic. Extinguish with veal stock, add cream, season with balsamic vinegar vinegar, salt and pepper. Simmer on low heat for 3 minutes.
Arrange a sauce level on plates, place 3 dumplings on each unit.
Our tip: Use the young, tender spinach from the farmers’ market!
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