Spinach Dumplings

Boil the potatoes, peel them while still hot and press them through the potato ricer. Blanch (scald) the spinach leaves in salted water, lift out, drain well and chop finely. Mix spinach and potatoes. Add eggs, yolks, melted butter, bread crumbs and garlic and mix well. Season with salt and pepper. Form small dumplings from the mixture and cook them in salted water for 8-10 minutes. Meanwhile, fry the bacon strips in a pan until crispy. Lift out the dumplings, drain and arrange. Pour over hot butter and sprinkle with freshly shaved Parmesan. Spread the crispy bacon strips over the dumplings.

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