For the spinach dumplings, boil the potatoes in their skins, peel and steam them so that as little water as possible remains in the potatoes. Mash the potatoes and mix with the spinach. Mix in the eggs. Season with salt, pepper and nutmeg. Press garlic clove into it and fold in white bread crumbs and let rest for 2 hours. Then twist into dumplings and boil in salted water for 10 minutes. For the melted tomatoes, heat olive oil in a pan, sauté leek strips and tomatoes, deglaze with white wine, season with salt, pepper and nutmeg and reduce until almost all the liquid has evaporated. Then add butter and mix in the finely chopped basil.